Pan Asian Meatballs with Chilli Spaghetti

Ingredients

• 450g (16oz) minced beef
• 2 tbsp fresh root ginger, grated
• 4 cloves garlic, grated
• 50g (2oz) coriander, roughly chopped
• 1 spring onion, chopped
• 3 tbsp rice wine
• Freshly ground black pepper
• 1 tsp sesame oil
• 3 tbsp Kikkoman Soy Sauce
• 2 tsp sugar
• 2 red chillies, grated
• Vegetable oil, for frying
• 2 egg yolks

• 300g (10oz) spaghetti
• 3 tbsp olive oil
• Sweet chilli sauce
• Grated chilli, to garnish

Method

Combine the beef, ginger, garlic, coriander, spring onion, rice wine, pepper, sesame oil, soy sauce, sugar, chilli and egg yolks in a bowl.

Mix well and shape into small meatballs. Heat a little vegetable oil in a wok or saucepan and fry the meatballs for 6-8 minutes in batches if required, until nicely browned and cooked through.

Remove with a slotted spoon and drain on kitchen paper. Meanwhile, cook the spaghetti according to the packet instructions and when cooked, remove from the heat and drain well.

Season with black pepper and toss with the olive oil then distribute amongst four bowls. Top with the meatballs and a generous drizzle of sweet chilli sauce then garnish with some grated chilli.