Asian Meatballs with Orange Sauce

MEATBALLS:--
500 g ground beef
2 tsp SIDS HOT WORCESTER SAUCE
1 cup red quinoa, cooked
3 cloves garlic, minced
1 tbsp chives, thinly sliced, more for garnish
1 tsp ginger, minced
½ tsp jalapeño pepper, seeded & minced
⅛ tsp five-spice powder
1 tbsp soy sauce
1 tsp sesame oil
½ tsp Kaitaia Fire
1 tsp SIDS SALT & PEPPER
1 cup panko
1 large egg
Coriander leaves, for garnish
Sesame seeds, for garnish
ORANGE SAUCE:--
½ cup orange juice
4 tsp orange zest, grated
½ cup soy sauce
1½ cups water
2 tsp ginger, minced
¼ cup brown sugar, packed
2 tsp sesame oil
½ tsp SIDS SALT & PEPPER
2 tsp Kaitaia Fire
4 tsp cornflour, plus 4 tsp of water

Preheat oven to 200°C. Cover a baking sheet with foil, lightly coat with nonstick spray or rice bran oil.
In a large bowl combine SIDS HOT WORCESTER SAUCE, five-spice powder with all meatball ingredients. Roll mixture into 4 cm balls, about 14 total. Transfer to the greased baking sheet, spreading them out equally on the pan.
Bake in the centre of the oven for 15 minutes, then flip each meatball and cook for another 3-5 minutes. The sides should be lightly browned and cooked all the way through.
In a medium-sized saucepan with a lid, add SIDS SALT & PEPPER and all sauce ingredients except for the cornflour and water mixture. Set the heat to medium-high, whisk the ingredients together and allow it to come to just a boil.
Mix the cornflour and water in a small bowl. Add to the sauce and whisk continuously until it thickens with no lumps, about 2-4 minutes.
Add the meatballs to the sauce to rewarm, cover for 3 minutes over medium-low heat.
Garnish meatballs with chives and sesame seeds. Serve warm as an appetizer or with vegetables and brown rice as an entrée.
What is the Benefit of Adding a Cornflour Slurry?
Cornflour slurries are a staple in Chinese cooking. It’s a quick and flavourless way to add thickness to any sauce. It works great for this orange sauce because all the ingredients can simply be mixed and brought to a low boil. The slurry is usually a one-to-one combination of cornflour and water. Make sure to whisk these together first, so the cornflour gets hydrated. If you add cornflour directly to the sauce, it will go lumpy. The thickening process happens at high temperatures, so keep that sauce nice and hot, (near boiling) and keep whisking as you add the slurry until the sauce thickens, this will happen in a few minutes. You can always add less slurry for a runnier sauce, and then add more as you go.