600g beef mince
1 tablespoon finely shopped ginger
3 tablespoons coriander leaves
1 small red onion, grated
1 tablespoon soy sauce
Preheat the oven to 240 dedgrees celsius and brush a large roasting tray with oil. Put the mince, ginger, coriander, onion and soy sauce in a large bowl and season with sea salt and freshly ground black pepper. Use your hands to mix the ingredients together until well combined, then roll heaped tablespoons of the mixture into balls. Put the meatballs in the prepared tray, drizzle over a litle extra oil and roast for 10 minutes.
Remove the tray from the oven, pour a third of the glaze over the meatballs and return the tray to the over to roast for a further 5 minutes. Repeat this step and roast for a further 2 miutes. Repeat once more before serving with steamed rice and steamed Asian greens.
Serves 4-8
Tamarind glaze
2 tablespoons light flavoured oil
2 tablespoons tamarind paste
200 ml honey
4 tablespoons lime juice
1 tablespoon soy sauce
Place the oil, tamarind paste, honey, 3 tablespoons water, lime juice and soy sauce in a small saucepan over the medium heat. Bring to the boi and simmer for 4 minutes. Set aside.
An afterword: One thing I cannot stand on food blogs is badly photographed food. And I'm here to tell you I'm no photographer. So... I'll let other people's work (legally of course) do the photographic talking. This gorgous pic was taken by Kevin Connors, and I thought it lent a nice 'feel' to the recipe. I found it here.
