Meatballs glazed in sriracha sauce with rice
Relish the fiery delight of these meatballs covered with a strongly aromatic sriracha chilli sauce accompanied by delicately flavoured rice. A satisfying, warming dish that's ready in no time.
Preparation
Step 1
400 g minced beef – 1 tbsp frying oil – 1 carrot – 1 garlic clove – 1 onion
Place the meat in a bowl. Peel and grate the carrot, squeeze the garlic through a press and chop the onion into cubes.
Fry the onion, carrot and garlic in oil. Add the vegetables to the meat.
Step 2
1 egg – 40 g breadcrumbs – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp pepper
Add the egg, breadcrumbs, Kikkoman Soy Sauce and pepper to the meat and vegetables. Mix well. Form walnut-sized balls, place them on a baking tray lined with greaseproof paper and bake for 20 minutes at 190 °C.
Step 3
100 ml sriracha – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp honey – ½ tsp ground ginger – 2 garlic cloves
Place the sriracha, Kikkoman Soy Sauce, honey, ground ginger and pressed garlic cloves in a saucepan and cook for about 15 minutes until the sauce thickens.
Add the baked meatballs to the pan with the sauce and mix thoroughly.
Step 4
300 g cooked rice – 1 tbsp spring onion – 1 tbsp sesame seeds
Chop the spring onion. Put the rice into the containers, arrange the meatballs and pour the remaining sauce over them. Garnish with the spring onions and sesame seeds.
Recipe-ID: 1327
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