Meatballs With Tamarind Glaze

grapeseed oil

500g minced beef

1 tbs ginger, grated or finely chopped

3 tbs coriander leaves, washed and finely chopped

1 small red onion, peeled and grated

1 tbs soy sauce

tamarind glaze, see recipe below

preheat the oven to 240 degrees celsius and brush a large baking tray with oil.

put the mince, ginger, coriander, onion and soy sauce in a large bowl.

use your hands to mix the ingredients together until well combined.

roll heaped tablespoonfuls of the mixture into balls.

put the meatballs in the prepared tray, drizzle over a little extra oil and roast for 10 minutes.

remove the tray from the oven and transfer the meatballs into the saucepan with the tamarind glaze.

once the meatballs have been coated with the glaze, spoon them back onto the baking tray and return to the oven for 5 minutes.

repeat this last step but return the meatballs to the oven for 2 minutes.

repeat once more.

tamarind glaze

1 tbs light flavoured oil

1 tbs tamarind paste

100ml honey

2 tbs lime juice

1/2 tbs soy sauce

place all of the ingredients in a saucepan with 1 1/2 tbs water and turn heat to medium.

bring to the boil and simmer for 4 minutes.

set aside.

this works served on bao buns with coleslaw and avocado.

this also works on pita bread with avocado, lettuce, thinly sliced cucumber and lemon aoili.

this also works with diced cucumber and tomato and lettuce on pita or even tabouli.