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🍽️ Steamed Meatballs in Chili Soy Sauce

436 kcal · 30 min · 4 servings

Ingredients

• 500 g beef mince
• 1 tbsp lemongrass (finely chopped)
• 1 tbsp coriander (finely chopped)
• 100 g finely chopped mango flesh
• breadcrumbs (as needed)
• 1 egg
• salt
• pepper (from the mill)
• 150 ml sweet chili sauce (ready-made)
• 2 chili peppers (chopped)
• 2 garlic cloves (finely chopped)
• 50 ml light soy sauce
• 2 tbsp sesame oil
• 2 chili peppers (cut into thin rings, for garnish)

Instructions

1. 1. Mix the sweet chili sauce with the soy sauce, sesame oil, garlic, and chili. Use a blender for best results.
2. 2. Let the sauce sit in the refrigerator for two hours to allow the flavors to meld.
3. 3. Take the marinade out of the refrigerator about one hour before serving to let it reach room temperature.
4. 4. Finely chop the lemongrass and the coriander.
5. 5. Combine the meat with the lemongrass, coriander, mango flesh, and egg to form a uniform dough.
6. 6. If the dough is too soft, stir in breadcrumbs to firm up the consistency.
7. 7. Season the meat mixture with salt and pepper to taste.
8. 8. Shape the mixture into about 25 small, uniform balls.
9. 9. Place the meatballs into a bamboo steamer.
10. 10. Bring some water to a boil in a wok.
11. 11. Place the bamboo steamer with the meatballs on top of the wok, ensuring the water does not touch the balls.
12. 12. Steam the meatballs for 8 to 10 minutes under a lid until they are cooked through.
13. 13. Cook the basmati rice according to the package instructions.
14. 14. Divide the cooked rice among small plates or bowls.
15. 15. Place 4 to 5 steamed meatballs on top of the rice.
16. 16. Drizzle the prepared chili soy sauce over the meatballs.
17. 17. Garnish the dish with fresh chili rings.
18. 18. Serve the meatballs immediately while hot.

Nutrition per serving

• kcal: 436
• Protein: 32 g · Fett/Fat: 26 g · Carbs: 19 g