Braised Beef Meatballs with Vegetables


Minced beef 750g
Onion, finely chopped 250g
Breadcrumbs 125g
Eggs 5
Ginger, freshly grated 5g
Vegetable oil 70g
Rice wine 10g
Oil for frying

Sauce Mix

Braising Mix
Red pepper, diced 5mm 250g
Carrots, diced 5mm 250g
Potatoes, diced 5mm 635g
Peas 125g
Vegetable stock 1000g
Rice wine 75g
Corn starch, make a slurry with the water 35g
Water 125g


1 Heat 1 Tbsp of oil in a small pan, add onion and cook over a medium heat until just softened. Let it cool down a little, then add to the minced beef with Lee Kum Kee (Professional) Hoisin Sauce , eggs, breadcrumbs and ginger. Mix well, then shape into 36 balls and set aside.
2 Heat oven to 180°C. Place meatballs onto oven tray, drizzle 1 tablespoon oil and roast for 15 minutes.
3 Remove tray from oven. Add braising mix onto the meatballs. Return to oven and braise for 15 to 20 minutes.
4 Remove braised meatballs from oven and serve hot with rice or noodles.


1 You can use chicken or pork as alternative ingredients.
Serves   10 
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