Meatballs in a wok
Description
This recipe won't take much time. Actually, the method of preparing meatballs in a wok can't be attributed to any specific cuisine, as it borrows something from Russian cooking and some elements from Asian cuisine. This is truly an incredible dish—very rich and aromatic. Its taste cannot be described in just a few words; it's better to try it right away. And since all the ingredients and the cooking method are not complicated at all, you can easily and quickly prepare these meatballs in a wok at home. 1) Before starting to prepare the meat mixture and the meatballs, soak the rice. Pour boiling water over the rice and let it sit for about 10 minutes to swell. 2) While the rice is soaking, peel the onion, pass it through a meat grinder or finely chop it. Mix the onion with the ground meat, add the soaked rice, salt, and black pepper, and mix thoroughly. Shape the mixture into meatballs and place them on a cutting board for now. 3) Now place the wok over heat and pour in some vegetable oil. Once the oil is hot, add the meatballs and sear them on all sides until golden brown. Then pour in the meat broth, cover the wok with a lid, and simmer for 15 minutes, turning the meatballs several times during cooking. 4) Grate the zest from the lime and, after 15 minutes, add both the zest and the juice of half a lime to the wok with the meatballs. Simmer for another minute. Then add chili sauce, and after a minute, sprinkle in ground ginger, pour in oyster sauce, and let the dish simmer for 5 more minutes. 5) In a separate bowl, mix coconut milk and starch, then pour this mixture into the wok and stir well. Keep the dish over heat, stirring constantly, until the sauce thickens—about 2–3 minutes. Now the meatballs are fully ready. All that's left is to choose a suitable side dish for this delicious meal. Enjoy your meal—serve hot.