Ingredients:

Teriyaki Sauce
1  sachet (120 g) stir-fry teriyaki sauce

2  tablespoons lime juice

2  teaspoons Thai red curry paste

2  cloves garlic, pressed

Meatballs
500  g minced beef

25  g dried natural breadcrumbs

1  egg

1  clove garlic, pressed

2  teaspoons finely chopped (peeled) fresh root ginger

1/4  teaspoon cayenne pepper

2  teaspoons Thai red curry paste

1-2  spring onions, thinly sliced

Lime wedges, to garnish (optional)

Directions:
1.  For sauce, put teriyaki sauce, lime juice, curry paste and garlic pressed with Garlic Press into
Small Batter Bowl; whisk together using Stainless Whisk. Set aside.

2.  For meatballs, combine minced beef, breadcrumbs, egg, garlic, root ginger, cayenne pepper and
curry paste in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Using Small Scoop, scoop
beef mixture onto a sheet of non-stick baking paper to form forty round meatballs, dividing mixture
evenly. (To improve presentation, use lightly floured hands to roll scooped meat mixture into neat
balls.) Place meatballs in Executive 30-cm Skillet; cook over medium-high heat 8–10 minutes or until
evenly browned and completely cooked through, turning frequently.