Spiced meatballs with asian style noodles and sweet and sour sauce

This dish came to me as a escape from Monday stress. Turned out to be quite a success. The meatballs secret was the lager and marinating time that allowed the meat inhale the flavours of the east.

Serves 6

For the meatballs:

1 kg minced meat

1 red chilly

1 red onion

100 g canned pineapple

400 g bread (crust cut off)

5 tbsp Thai sweet and sour sauce

3 tbsp soy sauce

1 Chinese garlic

small bunch parsley

For the sauce:

little flour

little cream

little sweet and sour sauce

To make the meatballs, blend all the ingredients in a food processor  (except the mince) until smooth paste forms. Work the mixture inside the mince until very well combined (knead 3-4 minutes). Season with salt, sugar and pepper. Cover, set aside and marinate the mix at least 24 hours in the fridge.

To finish, form the meatballs, approximately 30 g each. Heat a bit of butter on the pan and fry the meatballs shaking the pan to brown all sides . When browned, add a dash of warm water and cook the meatballs about a minute. Drain the liquid and save it for the sauce. Clean the pan and finish the rest of the meatballs with the same method. Keep the meatballs warm.

To make the sauce, bring the meat juices back to the boil. Mix the cream and flour and pour into the pan, stirring the sauce at the same time. Add a few tablespoons of sweet and sour sauce and check the seasoning. Add bit sugar if too sour. 

Serve with boiled Asian noodles.