Pan-Asia Meatballs with Chili Spaghetti

Combine the beef, ginger, garlic, coriander, spring onion, rice wine, pepper, sesame oil, soy sauce, sugar, chilli and egg yolks in a bowl. Mix well and shape into small meatballs. Heat a little vegetable oil in a wok or saucepan and fry the meatballs, for 6-8 minutes and in batches if required, until nicely browned and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Meanwhile, cook the spaghetti according to packet instructions and when cooked remove from the heat and drain well. Season with black pepper and toss with the olive oil then distribute amongst four bowls. Top with the meatballs and a generous drizzle of sweet chili sauce then garnish with some grated chili.