Done in one: Spiced meatballs in sticky chilli sauce 

These moreish meatballs are coated in a punchy sweet (but not-too-sweet) and spicy sauce that takes them from zero to a hundred in minutes.

SERVES 4

• 500g beef or plant-based mince
• 1 clove garlic, crushed
• 1 tbsp gochujang (Korean chilli paste) or mild chilli paste
• 3 spring onions, finely chopped
• 1 tbsp finely grated ginger
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• cooked brown basmati rice, kimchi, sliced cucumber, thinly sliced chillies and sesame seeds, to serve

STICKY CHILLI SAUCE

• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• 1 tbsp gochujang (Korean chilli paste) or mild chilli paste
• 1 tbsp finely grated ginger
• 2 cloves garlic, finely grated

• To make the sticky chilli sauce, place the soy sauce, honey, rice wine vinegar, gochujang, ginger and garlic in a bowl and mix to combine. Set aside.
• To make the meatballs, place the mince, garlic, gochujang, spring onion, ginger and sesame oil in a bowl and mix to combine. Roll tablespoons of the mixture into balls.
• Heat a nonstick frying pan over medium heat. Add the vegetable oil and cook the meatballs for 5 minutes or until browned. Add the sticky chilli sauce and cook for 5 minutes, stirring gently to coat the meatballs.
• Serve the meatballs with rice, kimchi and cucumber, and top with chilli and sesame seeds.

TIP You can find gochujang in supermarkets, Asian grocers and gourmet food stores. You could also use any mild chilli paste instead.