Alberto's Meatballs with Limes

Ingredients for 6 servings:

• 500 g minced meat, half & half
• 1 lime(s)
• 2 red chili peppers
• 2 stalk(s) leeks
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 2 tomatoes
• 3 slice(s) ginger, finely chopped
• 2 garlic cloves
• 50 g sprouts, mung bean (or soy)
• 100 g sugar snap peas
• 150 ml Sherry, medium
• 4 tbsp soy sauce, Indonesian mild
• some potato flour
• salt and pepper
• Oil, sesame oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chinese-inspired

Mix the meat with the juice and grated zest of the lime, season with salt and pepper. Form meatballs and roll them in the starch. Fry in a wok or pan with oil and sesame oil until crispy. Set aside. Deseed the bell peppers and chop roughly. Cut the tomatoes into 10-12 wedges. Add to the fat in the wok and fry for no more than 3 minutes, stirring constantly. Set aside. Remove the seeds and strings from the chili peppers under running water, then cut the peppers into very fine strips. Finely chop the garlic. Add both to the wok and fry briefly. Then add the remaining ingredients and cook until al dente. Add the bell peppers and tomatoes, season with salt and pepper, and stir everything thoroughly. Remove from the heat, add the balls, and let everything rest for 5 minutes.