Meatballs
Ingredients
Sauce
- 2 beaten eggs
- 1 tin tomato puree any kinds you prefer; mine was Italian Herb – about 284 ml
- 2 large onion slice round
- 2 tbsp hot chili sauce such as Sriracha Vietnamese/Thai for Pho Bo soup
- bread crumbs as needed
- enough oil
- a little sugar
- a little water
Meatballs
- 600 g lean ground beef
- 3 tbsp storebought minced garlic
- 2.5 cm fresh ginger peel, chopped finely
- 1 tsp ginger powder
- salt to taste
Spice for sprinkling
- 2 tsp coriander
- 2 tsp fennel
- 2 tsp cumin
Instructions
- Dry-fry sprinkled spice, let cool, then process with your spice grinder, set aside
- Mix all ingredients for meatballs, shape into balls (I made about 32 of small balls)
- Roll balls on beaten eggs then roll them on bread crumbs
- Fry meatballs, drain on paper towel
- Heat 1-2 tbsp oil, saute onion then add in the tomato puree and chili sauce. Stir. Add in a sum of water so it won’t burn.
- Place meatballs on serving plate, top with sauce then sprinkle generously with spice.
- Serve immediately