Sticky Meatballs S t i c k y   M e a t b a l l s

Serves: 4 | Prep: 15 mins | Cook: 10 mins | Difficulty: Medium

INGREDIENTS

• 1 pack Moving Mountains Meatballs
• 300g rice
• 2 spring onions, finely sliced
• 3 garlic cloves, finely chopped (for the sticky sauce)
• 3 banana shallots, finely chopped (for the sticky sauce)
• 50g ginger, grated (for the sticky sauce)
• 3 sticks lemongrass, soft inner finely sliced (for the sticky sauce)
• 1 red chilli, finely sliced (for the sticky sauce)
• 350g vegetable stock (for the sticky sauce)
• 200g water (for the sticky sauce)
• 1 tbsp maple syrup (for the sticky sauce)
• 1 tbsp soy sauce (for the sticky sauce)
• ½ tbsp rice flour or corn starch (for the sticky sauce)
• 1 lime (for the sticky sauce)
• 1 cucumber, cut into 2cm chunks (for the cucumber salad)
• 1 tbsp soy sauce (for the cucumber salad)
• 2 tsp sesame oil (for the cucumber salad)
• 1 tsp rice wine or cider vinegar (for the cucumber salad)
• 2 tsp sesame seeds (for the cucumber salad)
• 160g broccoli, trimmed and roughly chopped (for the broccoli)
• 1 tbsp soy sauce (for the broccoli)

METHOD

1. Prepare the sticky sauce. Warm 1 tablespoon of oil in a medium sized heavy base saucepan over a medium heat. Add the garlic, shallots, ginger, lemongrass and half the sliced red chilli, sweating for around 3 minutes, stirring constantly.
   
   
2. Turn down the heat and add a splash of water, then add the stock, more water, maple syrup and soy sauce. Bring to the boil and simmer on a low heat for 15 minutes, checking the mixture does not burn.
   
   
3. Whilst the sauce is simmering, prepare the rice following the on pack instructions.
   
   
4. Cook the Moving Mountains meatballs, following the on pack instructions.
   
   
5. Whilst the meatballs cook, prepare the cucumber side salad and broccoli. Slice the cucumber and combine in a bowl with the soy sauce, sesame oil, vinegar and sesame seeds.
   
   
6. In a separate pan, fry the broccoli for 2 to 3 minutes, then add a splash of soy sauce.
   
   
7. Strain the sticky sauce into a fresh saucepan, add the corn starch or rice flour and stir until the sauce has thickened and all lumps have disappeared. Add the meatballs and stir until combined, then taste and add an extra squeeze of lime and more soy sauce or maple syrup as needed.
   
   
8. Put the rice into 4 bowls, top with the broccoli, sticky meatballs, sliced spring onions and sliced chillies, and serve with the cucumber salad on the side.