Having a ball cooking

MEATBALLS are usually my go-to recipe when I need a protein dish that is easy to make and serve in various situations, be it an on-the-go meal, a picnic, or when a last-minute side dish or finger food is needed.
You could also make them ahead of time and keep them frozen to be used later. Depending on the recipe, they can be steamed, baked, fried, or cooked in soups, gravies and casseroles.
They can be served as a side dish, an appetizer or as an ingredient in a main meal, with rice, noodles, pasta, bread and potatoes.
This recipe here adheres generally to the basics of how to make a regular meatball, with the exception of honey and sesame seeds for a slightly different twist to its taste.
You could replace the crushed biscuits with dry breadcrumbs if you prefer.
These sesame meatballs are suitable for children as the honey lends a sweetish tinge that combines well with the earthy flavour of the sesame seeds.
Sesame Meatballs
Ingredients (makes 15-18 meatballs)
300g minced beef
2 tbs soy sauce
1 tbs honey
¼ cup crushed digestive biscuits
1 egg, lightly beaten
½ cup sesame seeds
3 tbs cooking oil
Method
1. Combine the minced beef, soy sauce, biscuit crumbs, egg and honey.
2. Place about 1tbs of the mixture in wet hands and roll into a ball. Continue making the meatballs until the mixture is used up.
3. Place sesame seeds on a plate. Roll the meatballs one by one in the sesame seeds, making sure the sesame seeds stick well.
4. Heat the oil in a non-stick frying pan. Fry the meatballs over medium heat, turning them gently until they are golden brown and cooked.
5. Remove the sesame seeds that have fallen into the oil before cooking the next batch of meatballs.
6. Drain the meatballs on a paper towel and if possible, serve immediately when still warm.
7. Serve with your preferred dip such as chilli sauce, tomato sauce or mustard, if you like.