- 600 g boerewors
- 250 g lean beef mince
- 2 cloves garlic, crushed
- 10 g ginger, finely grated
- 1⁄4 red onion, finely chopped
- 3 T sriracha
- 2 T low-sodium soya sauce
- 20 g fresh coriander, roughly chopped, plus extra to garnish
- lime wedges, to garnish
- For the dipping sauce:
- 1⁄3 cup sriracha
- 4 T white wine vinegar
- 2 T honey
Preheat the oven to 200°C. Gently pull the boerewors out of its casing and place in a bowl. Discard the casing.
Add the mince, garlic, ginger, onion, sriracha, soya sauce and coriander.
Mix well by hand. Roll into meatballs slightly smaller than golf balls.
Place on a roasting tray and roast for 10–15 minutes, or until just cooked through and golden.
To make the sauce, place all the ingredients in a jug and whisk with a fork until the honey has dissolved. Pour into a small serving bowl.
Place the meatballs on a platter with the dipping sauce on the side. Garnish with coriander and lime wedges.