Make these delicious sticky glazed meatballs for your next book club, and you’ll be the main character in everyone’s eyes.

MAKES 12 • TOTAL TIME 45 MIN

FOR THE MEATBALLS
Ground beef mince 500 g
Breadcrumbs ½ cup
Chopped spring onions ½ cup
Flour 1 tbsp
Egg 1
Garlic clove, minced 2
Ginger, finely grated 1 tsp
Salt 1 tsp
Ground black pepper 1 tsp
Olive oil 1 tbsp

FOR THE STICKY GLAZE
Brown sugar ⅓ cup
Rice vinegar 2 tsp
Hoisin sauce 2 tsp
Soy sauce ½ cup
Cornstarch 1 tbsp

TO SERVE
Toasted sesame seeds 1 tbsp
Handful freshly chopped spring onion

FOR THE MEATBALLS
1. Combine everything besides the oil and form into 12 balls.
2. Heat the olive oil in a pan over low heat. Fry the meatballs for about 4–5 minutes on each side or until cooked through. Set aside.

FOR THE STICKY GLAZE
1. Reduce the heat of the pan to low and add the brown sugar, rice vinegar and hoisin sauce and stir to combine.
2. In a separate bowl, whisk together the soy sauce and cornstarch until well combined. Add to the pan and cook for 2 minutes, stirring, until the sauce is thickened.

TO SERVE
1. Remove the pan from the heat and add the meatballs, stirring gently to coat them in the glaze.
2. Serve the meatballs threaded onto skewers and topped with freshly chopped spring onions and toasted sesame seeds. Enjoy warm or cold.

Recipes & styling: Jezza-Rae Larsen
Styling assistants: Sjaan van der Ploeg & Kirsty Buchanan
Photography: Callen Jefferson

Are you looking for a tasty starter that will take you less than half an hour to make? Then give this biltong and pear tartlets recipe a try, because biltong makes everything better.