Spicy Ginger Meatballs with Pak Choi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 600 g minced meat, mixed
- 1 roll, soaked
- 1 small onion (s)
- 2 spring onion (s)
- 4 large clove (s) garlic
- 1 piece (s) ginger root, the size a walnut
- 1 chilli pepper (Habanero)
- 1 egg (s)
- 4 tablespoon soy sauce
- salt and pepper
For the sauce:
- 6 tablespoon soy sauce
- 2 teaspoons sugar
For the vegetables:
- 500 g pak choi
- 3 clove (s) garlic
- 1 piece (s) ginger root, the size a thumbnail
- some sesame oil, or sunflower oil, for frying
Print Recipe
Pin Recipe Instructions
- For the sauce, briefly heat the sugar in the soy sauce while stirring and set aside.
- For the meatballs, soak the roll in water, roughly squeeze out the water and use a food processor (chopper) to process it together with all the other ingredients except the minced meat to an almost homogeneous mass. Mix it well with the minced meat with your hands and let it rest for a few minutes.
- Shape the dough into smaller meatballs with wet hands and fry them in a little sesame oil.
- Wash the pak choi, remove the stalk and pull the leaves apart. Do not crush the leaves any further. Chop the garlic and ginger into small pieces
- Briefly fry the pak choi in a pan with a little sesame oil, reduce the heat, add the garlic and ginger, sauté for 2 minutes and then add the sauce made from soy sauce and sugar, stir.
- Arrange on preheated plates.
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