Beef Meatballs with Lime

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 1 tablespoon dark soy sauce
  • 2 teaspoons dry sherry
  • Couple of pinches of soft brown sugar
  • Couple of dashes of ginger wine
  • 2 teaspoons cornflour
  • Zest and juice of ½ lime
  • 4 tablespoons water
  • 3 cloves garlic, very finely chopped
  • 10 canned water chestnuts, drained and finely chopped
  • 1–2 teaspoons sesame oil
  • 450 g (1lb) rump or fillet steak - very well minced
  • 100 ml (fl oz) vegetable oil
  • 2 large cloves garlic, very lightly crushed


Mix together the soy sauce, sherry, sugar, ginger wine, cornflour, lime zest and juice. Stir in the water and mix well. Pop in the garlic, water chestnuts and sesame oil. Mix well together. Stir in the minced beef.

Take a small amount of mixture at a time and, using your hands, roll into walnut-sized balls.

Heat the oil with the garlic in a wok or frying pan. When the oil is hot remove the garlic and cook the meatballs in batches for 3–5 minutes. Roll them over during cooking so they are evenly browned. Serve hot with a choice of dipping sauces.