Ingredients:
- 1 tbsp olive oil
- 1 pack of Inishella beef meatballs
- 100ml soy sauce
- 1 tsp gochujang paste
- 5 tbsp honey
- Juice of half a lemon
- 1 tbsp sesame seeds
- 2 spring onions, peeled and chopped diagonally
Method:
1. Add the olive oil to a pan over a medium heat. Allow it to heat up, then add the meatballs. Brown on all sides, and cook for 10-12 minutes, using tongs to turn them as they cook. Once cooked through, remove the meatballs from the pan and set aside.
2. Add all the glaze ingredients to the pan and allow to bubble. Cook until the sauce becomes thick and sticky. Add the meatballs to the pan and coat in the glaze.
3. Place the meatballs on a serving plate, sprinkle with sesame seeds and spring onion, and add a skewer to each one.
Top tip: Gochujang paste can be purchased from your local Asian shop.
