Honey-sriracha glazed meatballs and smashed cucumbers

• porsi: SERVES 3

Bahan-bahan

ready-made pork meatballs 12

sriracha 3 tbsp

runny honey 1 tbsp

sesame seeds 1 tbsp

lime ¼, juiced

small Lebanese cucumbers 2 (or 1 small regular cucumber)

sesame oil 2 tsp

caster sugar 1 tsp

soy sauce 2 tsp

rice wine vinegar 1 tbsp

garlic 2 cloves, crushed

chilli oil 1 tsp

coriander a handful,-chopped

cooked sushi or jasmine rice to serve

Petunjuk

• Heat the oven to 1800/160C fan/gas 4. Tip the meatballs into a large ceramic baking dish, leaving a space between each. Whisk the sriracha, honey, sesame seeds and lime juice together, then pour all over the meatballs (for extra flavour, if you have time, you can marinate the meatballs in the sticky glaze for up to 8 hours). Bake the meatballs for 20-25 minutes, stirring and turning halfway, until sticky and glossy.

• Meanwhile, bash the cucumbers into pieces with a rolling pin (this helps them to absorb the dressing) and break up into still smaller bits. Whisk together the sesame oil, sugar, soy sauce, vinegar, garlic, chilli oil and coriander with a little black pepper in a large bowl. Tip in the cucumbers and toss well.

• Scrape the meatballs with any extra glaze from the dish onto the rice and serve with the cucumbers.