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Meatballs in a Chilli Fruit Sauce

With Astar and Slade

Meatballs in a Chilli Fruit Sauce

In remembrance of wonderful wedding customs of the past, why not self-cater and have your friends help.
Catering for a large number of people with a main that can be made in advance.

For the meat balls
500g beef mince
500g pork mince
1 1/2 tbsp oyster sauce
1 tsp salt
3 tbsp fresh coriander - chopped + extra for garnish
3 cloves garlic - crushed
2 tsp freshly ground black pepper
1 large egg - beaten
6 lime or lemon leaves finely chopped
3 tbsp oil for frying.
A little plain flour for coating the above.

For the chilli sauce
1 tbsp oil
1 red onion, finely chopped
3 cloves garlic, finely chopped
Small red chilli, finely diced
1/4 cup fruit chutney
Zest and juice of 1 large orange
1 1/2 cups beef stock
Chopped basil
1/4 cup coconut cream
1 tsp soya sauce
1 tbsp corn flour mixed with 1 tbsp water
Salt and black pepper to season.

Combine all ingredients except oil for meat balls. Mix to combine well, then with wet hands shape into egg-sized balls. Toss in flour.
Heat oil in large fry pan, and cook until brown on all sides... you might need to shake pan to stop them sticking.
Drain on a paper towel.

To make sauce
Add oil to pan in which meatballs were cooked and fry off onion with garlic until soft.
Add chillies, chutney and orange zest, juice and basil along with beef stock. Gently cook for 5 or so minutes.
Add meatballs back to pan and simmer a further 10 or so minutes.
Carefully stir in coconut cream, soya sauce and corn-flour mixture. Season and serve once sauce has thickened.
Wonderful with rice and a nice green fresh salad.

(Broadcast 11 September 2012)