TERIYAKI MEATBALLS,
WITH A DELICIOUS
HALLOWEEN TWIST
Preparation time 10 mins
Cooking time 10 mins
Makes 18A simple dish that you can
serve to adults, or trick up for
the kids as a healthy but spine-
tingling Halloween meal. Boo!FAST ED SAYS
Fill the bellies of little
trick-or-treaters with this
wholesome dinner before
you take them around
the haunted 'hood.500g beef mince
1 free-range egg
½ cup panko breadcrumbs
6cm piece ginger,
finely grated
6 cloves garlic, minced
Sea-salt flakes and freshly
ground black pepper
2 Tbsp extra virgin olive oil
½ cup soy sauce
¼ cup Chinese cooking wine
2 Tbsp dark brown sugar
2 tsp cornflour
Sliced green shallots
and toasted sesame
seeds, to garnish
Thinly sliced green capsicum,
hummus and cooked
peas, to make spidersSTEP 1 Combine the mince,
egg and breadcrumbs with
half the ginger and half the
garlic in a large bowl and
mix well. Season with salt
and pepper, then knead until
smooth. Form into 18 balls.
STEP 2 Heat the oil in a frying
pan over medium and cook,
turning, until meatballs arebrowned all over and cooked
through, about 10 minutes.
STEP 3 Meanwhile, combine
the soy sauce, cooking wine
and brown sugar with the
remaining ginger and garlic in
a small saucepan on medium
high heat. Bring to a boil, and
cook until reduced by half.
Dissolve the cornflour in 1 Tbsp
of water, then mixture into the
soy and simmer until thickened.
Add to the meatballs, toss to
coat and remove from the heat.
Serve garnished with green
shallots and sesame seeds.
STEP 4 To make Halloween
spiders for the kids, insert
green capsicum slices into
the sides of the meatballs to
make legs, then pipe 2 small
drops of hummus on top of
each. Press peas into the
hummus to make eyes.Photography Terry Coxe (TV), Getty Images; styling Joanna Greenwood (TV); projects Karenza Jewell (TV) Food photography Andre Martin; food styling Stephanie Souvlis; food preparation Mandy Sinclair
HALLOWEEN IDEAS
DECEMBER 2017 BHG 203