KOREAN-INSPIRED MEATBALLS WITH SWEET-AND-SPICY GLAZE

The meatballs are first baked in the oven for even cooking, then quickly fried so the surface gets some colour, before being tossed in a sweet-and-spicy glaze. Together with jasmine rice and a creamy topping, this becomes a dish that's simple to make yet still feels well thought-out.

An everyday dish with a distinct flavour profile, built on a few well-chosen ingredients.

ingredients

Meatballs
1 dl breadcrumbs
1.5 dl milk
300 g Nonna Elide Salsiccia Mild Piri Piri
500 g mixed mince
3 garlic cloves, finely chopped
3 spring onion stalks, thinly sliced
1 egg
1 tsk sesame oil
2 msk soy sauce
1 msk gochujang
1 msk brown sugar
1 tsk chilli powder

Creamy topping
2 dl Asian mayonnaise
1 tsk sesame oil
Juice of ½ lime
1 tsk gochujang

Glaze
2 dl soy sauce
2 msk honey
1 msk rice vinegar
2 msk brown sugar
6 msk water
2 msk cornflour

To serve
Jasmine rice
Spring onion
Sesame seeds

How to make it

• Mix the breadcrumbs and milk and let them swell for about 20 minutes.
• Add the salsiccia, mixed mince and the remaining ingredients for the meatballs. Mix gently into an even mixture.
• Set the oven to 215 °C. Shape evenly sized meatballs and bake for about 15 minutes until cooked through.
• Stir together the ingredients for the creamy topping and place in the fridge.
• Mix all the ingredients for the glaze in a bowl.
• Heat a frying pan on high heat and fry the meatballs quickly for extra surface texture.
• Pour over the glaze and let it simmer until the sauce thickens and clings glossily to the meatballs.
• Serve with jasmine rice and top with gochujang mayo, spring onion and sesame seeds.

Nonna vet bäst.