Thai Meatballs
Minced Beef	g
Spring Onion
Fresh Ginger	cm
Garlic Clove
Fish Sauce	tbsp
Soy Sauce	tbsp
Sriracha Sauce	tsp
Ground Lemongrass	tsp
Salt & Pepper to taste
Sesame Oil
Noodles
Rice Noodles	g
Soy Sauce	ml
Oyster Sauce	tbsp
Fish Sauce	tbsp
Honey	tsp
Toasted Sesame Oil	tbsp
Shallots
Garlic Clove
Carrot
Bell Pepper
Fresh Thai Basil	g
Sesame Seeds	tbsp

1. Preheat the oven to 180 ºC and line a baking sheet with parchment.
2. Wash the spring onions, pat dry, clean and cut into fine cubes. Scrape off the peel of the ginger with a teaspoon and grate the ginger finely. Peel the garlic and chop into small cubes.
3. In a bowl, mix the minced meat with the spring onions, ginger, garlic, fish sauce, soy sauce, Sriracha sauce, lemongrass, salt and pepper. Coat your hands with a bit of sesame oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
4. In the meantime, cook the rice noodles according to package directions. Drain and set aside.
5. Combine the soy sauce, oyster sauce, fish sauce, honey, and 60 ml water in a bowl.
6. Peel the shallots and cut into fine rings. Peel and finely dice the remaining garlic cloves. Peel the carrots, cut in half lengthways and cut into fine strips. Finally, wash, clean and core the pepper and slice into fine strips.
7. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shallots, garlic. Cook for 2-3 minutes, until the shallots are soft and the garlic is fragrant.
8. Add the carrots and bell pepper, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce starts to thicken, for about 5 minutes.
9. Stir in the noodles and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles topped with meatballs, topped with additional basil and garnish with sesame seeds.

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