Name: Sticky Japanese Meatballs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 x 400g packets beef and lamb meatballs; 300g bag fine cut coleslaw; 60g bag baby spinach leaves; Kewpie mayonnaise and steamed rice, to serve; Sliced green spring onions and toasted sesame seeds, to garnish; SAUCE; 1/3 cup salt-reduced soy sauce; 1/3 cup ponzu sauce; 2 tablespoons brown sugar; 1 tablespoon white vinegar; 1 teaspoon sesame oil

Sticky Japanese Meatballs

Looking for a new way with meatballs? Then go no further ...

Serves 4

Prep

Cook

20M

Total

25M

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So sticky, so yum! The special sauce on these delicious meatballs will be a hit with the family!

Ingredients

1 tablespoon olive oil

2 x 400g packets beef and lamb meatballs

300g bag fine cut coleslaw

60g bag baby spinach leaves

Kewpie mayonnaise and steamed rice, to serve

Sliced green spring onions and toasted sesame seeds, to garnish

SAUCE

1/3 cup salt-reduced soy sauce

1/3 cup ponzu sauce

2 tablespoons brown sugar

1 tablespoon white vinegar

1 teaspoon sesame oil

Method

Heat oil in a large, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 8 minutes, or until cooked through. Remove.

To make sauce, combine all ingredients in same, clean frying pan over a medium heat. Bring to boil. Gently boil for 1 minute, or until thick and glossy. Return meatballs. Cook, stirring until coated. Remove pan from heat.

Meanwhile, combine coleslaw and spinach in a large bowl. Toss well. Drizzle with mayonnaise.

Serve meatballs with spinach slaw and steamed rice. Garnish with onions and sesame seeds.

TIP! Ponzu sauce is sweet, sour and salty, citrus-infused soy sauce available in the Japanese section of major supermarkets or Asian grocers.

Kim Meredith