Executed in a single: Spiced meatballs in sticky chilli sauce

These moreish meatballs are coated in a punchy candy (however not-too-sweet) and spicy sauce that takes them from zero to 100 in minutes.


  • 500g beef or plant-based mince
  • 1 clove garlic, crushed
  • 1 tbsp gochujang (Korean chilli paste) or gentle chilli paste
  • 3 spring onions, finely chopped
  • 1 tbsp finely grated ginger
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • cooked brown basmati rice, kimchi, sliced cucumber, thinly sliced chillies and sesame seeds, to serve


  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice wine vinegar
  • 1 tbsp gochujang (Korean chilli paste) or gentle chilli paste
  • 1 tbsp finely grated ginger
  • 2 cloves garlic, finely grated
  • To make the sticky chilli sauce, place the soy sauce, honey, rice wine vinegar, gochujang, ginger and garlic in a bowl and blend to mix. Put aside.
  • To make the meatballs, place the mince, garlic, gochujang, spring onion, ginger and sesame oil in a bowl and blend to mix. Roll tablespoons of the combination into balls.
  • Warmth a nonstick frying pan over medium warmth. Add the vegetable oil and prepare dinner the meatballs for five minutes or till browned. Add the sticky chilli sauce and prepare dinner for five minutes, stirring gently to coat the meatballs.
  • Serve the meatballs with rice, kimchi and cucumber, and high with chilli and sesame seeds.

TIP You will discover gochujang in supermarkets, Asian grocers and gourmand meals shops. You possibly can additionally use any gentle chilli paste as an alternative.