Ingredients
500 g beef mince
250 g lamb mince
½ cabbage, chopped
1 onion, chopped
½ cup panko breadcrumbs
½ cup grated carrot
1 tbsp ground ginger
¼ cup spring onion, chopped
6 cloves garlic, chopped
1 tsp SIDS CRAZY SALT
½ tsp ground black pepper
MONGOLIAN SAUCE:--
½ cup hoisin sauce
4 cloves garlic, minced
2 tbsp SIDS RASPBERRY VINEGAR
1½ soy sauce
1 tbsp ginger, grated
1 tbsp rice vinegar
2 tsp sesame oil
1 tsp white sugar
1½ tsp Kaitaia Fire
1 tsp SIDS SALT & PEPPER
Directions
Preheat oven to 230°C.
Mongolian Sauce: Whisk all the sauce ingredients, including SIDS SALT & PEPPER and SIDS RASPBERRY VINEGAR, together in a large bowl then set aside.
Meatballs: Mix all the meatballs ingredients, including SIDS CRAZY SALT, together with your hands and include 2 tbsp of the Mongolian sauce. Mould into golf-ball size and arrange on an oven tray. Bake in the oven until no longer pink in the middle, about 20 minutes. Turn the meatballs then return to the oven and set to grill. Cook until browned, about 10 minutes, then set aside.
Transfer meatballs into slow cooker and add the Mongolian sauce then cook on low for 2-4 hours, stirring gently every 30 minutes or so.
Serve on noodles, rice or as an hors d'oeuvres and pour the sauce over the meatballs or into a dipping dish.
