Chinese Beef Meatballs in Hoisin Sauce

Serves 4

Time 45 minutes

Ingredients

For the Meatballs

500g ground beef 

2 spring onions, finely chopped

2 garlic cloves, finely chopped

1 tbsp fresh ginger, grated

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

1 tbsp rice vinegar

1 egg, lightly beaten

50g panko breadcrumbs

Pinch of salt and black pepper

For the Hoisin Sauce

4 tbsp hoisin sauce

4 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp sesame oil

3 tbsp rice vinegar

1 tbsp brown sugar

1 tsp cornstarch, dissolved in 2 tbsp water

To Serve

Steamed jasmine rice

Stir-fried greens (such as bok choy, broccoli, or green beans)

Fresh coriander and sesame seeds, for garnish

Method

In a large bowl, combine the ground beef, chopped spring onions, garlic, grated ginger, soy sauce, sesame oil, oyster sauce, egg, and panko breadcrumbs. Season lightly with salt and black pepper. Mix until just combined, being careful not to overwork the mixture.

Form the mixture into small meatballs (around 2 tablespoons each) and set aside. Heat a large pan over medium-high heat and add a drizzle of oil. Sear the meatballs in batches until browned on all sides and nearly cooked through, about 5-6 minutes. Remove and set aside.

In the same pan, add the hoisin sauce, oyster sauce, soy sauce, sesame oil, rice vinegar, and brown sugar, stirring until smooth. Bring to a gentle simmer and add the cornstarch slurry. Continue stirring until the sauce thickens slightly.

Return the meatballs to the pan, stirring to coat them in the sauce. Simmer for another 5-6 minutes, or until the meatballs are fully cooked and glazed in the sauce.