Amazing oriental style meatballs with rice

This recipe is adapted from Monique’s slow cooker lamb recipe on the Divas Can Cook blog. One thing about Monique is she really knows her flavours, this combination blew us away. This is a stovetop version using our favourite vegetarian meatballs, absolutely delicious on a bed of buttered rice (that’s rice 3 days in a row this week lol – my new favourite thing)

See previous post for rice quantities/method

image

Ingredients: serves 4
600g meatballs of choice
1 tsp minced fresh ginger
1 medium red onion, diced
4 tbsp olive oil plus 3 tbsp toasted sesame oil (do not sub – important for flavour. Must be dark black brown coloured toasted sesame oil, not the light coloured version )
4 tbsp soy sauce (we used Japanese)
2 vegetable stock cubes, or 2 1/2 cups stock of choice (we used organic veg cubes)
4 tbsp honey
2 tbsp thickener of choice – cornflour, flour or arrowroot (optional)
3 large cloves garlic (you can increase this, up to one small head, it’ll be delicious but the leftovers will be lethal – garlic develops in flavour & gets stronger over time)
1 sweet pointed red pepper, diced

To serve: rice & steamed broccoli

Method:
1. Fry the onion, garlic in the oils until soft & translucent
2. Add the pepper and ginger, fry for a couple of minutes
3. Add everything else except thickener, plus 2. 5 cups water if not using stock.  Dissolve thickener of choice in 2 tbsp water & pour in.
4. Bring to the boil, simmer 15 mins or until the sauce has thickened & meatballs are done
5. Adjust seasoning, then serve.
Enjoy!

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