Mongolian Lamb Meatballs With Spicy Sauce

This recipe comes from Australian Womens Weekly Stir Fries and it is a favourite with my family also with the respite clients I cook for. Prep time takes in refrigeration time for 1 hour

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 500  g ground lamb
• 1  teaspoon  grated fresh ginger
• 2  garlic cloves, crushed
• 1  small onion, chopped
• 50  g  stale  breadcrumbs
• 2  teaspoons dry sherry
• 2  teaspoons soy sauce
• 1  tablespoon  chopped parsley
• 1  egg
• 2  tablespoons  vegetable oil (I use olive)
• 1  large  red pepper, sliced (capsicum)
• 4  green shallots, sliced
• 1  lamb stock cube (I use vegita) or 1  beef stock cube (I use vegita)
• 1  teaspoon cornflour
• 250  ml water
• 2  teaspoons hoisin sauce
• 2  teaspoons  sweet chili sauce
• 1  teaspoon peanut butter (or can use tahini)
• 1⁄2 teaspoon five-spice powder
• 40  g unsalted dry roasted peanuts

Directions

1. Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
2. Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
3. Heat oil in wok.
4. Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
5. Add pepper and shallot; stir fry.
6. Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
7. Stir until mixture boils and thickens slightly.
8. Serve sprinkled with peanuts.