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Ingredients
Meatballs in Soy Marinade
- For the meatballs
- 500 grams Ground beef
- 1 Tbsp Lemongrass (finely chopped)
- 1 Tbsp cilantro (finely chopped)
- 100 grams finely chopped Mangoes
- breadcrumbs (as needed)
- 1 egg
- salt
- peppers (freshly ground)
- For the marinade
- 150 milliliters Sweet chili sauce (from a jar)
- 2 chili peppers (chopped)
- 2 garlic cloves (finely chopped)
- 50 milliliters light soy sauce
- 2 Tbsps sesame oil
- 2 chili peppers (cut into thin rings, for garnish)
Mix sweet chili sauce with soy sauce, sesame oil, garlic and chopped chile peppers, ideally with a hand mixer, then marinate for 2 hours in refrigerator. Allow to warm to room temperature for approximately 1 hour before serving.
Combine beef, lemongrass, cilantro, mango and egg to form a dough and knead well. If dough is too soft, add breadcrumbs. Season with salt and pepper. Form mixture into 25 small balls. Place meatballs in a bamboo steamer. Boil a little water in a wok, place bamboo steamer in the wok (so water does not touch the steamer) and steam meatballs, covered, 8-10 minutes.
Cook basmati rice according to package directions, divide between bowls and top each portion with 4-5 meatballs. Drizzle with soy marinade, garnish with chile pepper rings and serve immediately.
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.2 g | (11 %) |