Korean meatballs
Serves 4 Ready in 40 minutes
500g lean beef mince (5% fat or less)
250g lean pork mince (5% fat or less)
3cm piece fresh root ginger, peeled and finely grated 3 garlic cloves, crushed 8 spring onions, finely chopped
225g can sliced water chestnuts, drained and finely chopped
1 tbsp dark soy sauce
1 level tbsp gochujang paste Low-calorie cooking spray Boiled dried rice, to serve Steamed pak choi, to serve
FOR THE SAUCE
3 tbsp dark soy sauce
2 level tbsp apricot jam 3 tbsp rice vinegar
4 garlic cloves, crushed 3cm piece fresh root ginger, peeled and finely grated 2 level tbsp gochujang paste
1 level tbsp cornflour 1 Put the beef, pork, ginger, garlic, spring onions, water chestnuts, soy sauce, 1 level tbsp gochujang and a pinch of salt in a bowl. Mix well, divide into 24 even portions and shape into meatballs.
2 Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the meatballs and fry for about 5 minutes or until nicely browned all over. Transfer to a plate and set aside, then drain off any fat in the pan.
3 To make the sauce, put the soy sauce, jam, vinegar, garlic, ginger, 2 level tbsp gochujang and 150ml water in the pan. Bring to a simmer over a low heat, stirring. Mix the cornflour with a little water to create a paste, then add to the pan and cook until thickened, stirring.
4 Return the meatballs to the pan and simmer for 10 minutes or until cooked through, turning them occasionally so they are all nicely coated in the sauce. Serve hot with the rice and pak choi.