Lean mince beef (or pork if you prefer) made into tasty succulent meatballs with breadcrumbs, spring onions and spices. These are so easy and tasty you’ll be making them by the dozen!!

Serve with wholemeal egg noodles and a green vegetable.

Serves 4 makes 12 or 24.

For the meatballs

500g lean 5% fat mince beef

1 egg, lightly beaten

80g fresh breadcrumbs

½ tsp lazy garlic

1tbs lazy ginger, chopped

4 spring onions, finely sliced

1tbs soy sauce

Splash of rapeseed oil

For the hoisin glaze

100ml hoisin sauce

2tbs soy sauce

1tbs rice vinegar

2tbs honey

1tbs sesame seeds, plus extra for sprinkling

Method

Line 2 large baking trays with parchment paper and lightly brush with oil

Combine al the ingredients for the meatballs in a large bowl, wet your hands and roll the mixture into 12 or 24 balls depending on how many you wish to make.

Place them on the baking trays as you go, you can leave them to chill in the fridge until you are ready to cook them or bake them straight away.

Preheat the oven to 180c, gas 4, 350f place the meatballs in the oven and bake for 15 – 20 minutes turning halfway through the cooking time.

Meanwhile, whisk together the glaze ingredients, transfer to a wok or large frying pan set over a medium heat, bring to a simmer, add the cooked meatballs and heat together gently for 5 minutes until the glaze starts to thicken and the meatballs are coated.

Cook the noodles according to the packet instructions and serve with green vegetables of your choice and an extra sprinkle of sesame seeds.

👩🏼‍🍳 Chef’s Notes; These meatballs freeze well, cook them fully, leave to cool, them open freeze on a baking tray to keep them separate, when frozen solid, place in plastic bags, they will keep for 3 months.