KOREAN-INSPIRED MEATBALLS WITH SWEET AND SPICY GLAZE

ingredients

Meatballs
1 dl breadcrumbs
1.5 dl milk
300 g Nonna Elide Salsiccia Mild Piri Piri
500 g mixed pork and beef mince
3 garlic cloves, finely chopped
3 spring onions, thinly sliced
1 egg
1 tsp sesame oil
2 tbsp soy sauce
1 tbsp gochujang
1 tbsp brown sugar
1 tsp chilli powder

Creamy topping
2 dl Asian-style mayonnaise
1 tsp sesame oil
Juice of ½ lime
1 tsp gochujang

Glaze
2 dl soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 tbsp brown sugar
6 tbsp water
2 tbsp cornstarch

To serve
Jasmine rice
Spring onion
Sesame seeds

Here's how

• Mix the breadcrumbs and milk and let them swell for about 20 minutes.
• Add the salsiccia, mixed mince and the remaining meatball ingredients. Mix gently into an even mixture.
• Set the oven to 215 °C. Shape evenly sized meatballs and bake for about 15 minutes until cooked through.
• Stir together the ingredients for the creamy topping and chill.
• Mix all the glaze ingredients in a bowl.
• Heat a frying pan over high heat and quickly sear the meatballs for extra colour.
• Pour over the glaze and let it simmer until the sauce thickens and clings glossily to the meatballs.
• Serve with jasmine rice and top with the gochujang mayo, spring onion and sesame seeds.

Nonna vet bäst.

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