Meatballs with chinese plum sauce
Finely chop the bacon and garlic.
Mix the mince with the egg, the bacon and the garlic, season with salt and pepper.
Knead firmly, turn four balls per person of the mince and roll them with wet hands.
Heat a heavy large skillet over high heat and put in the oil.
Fry the balls for 4 to 5 minutes until they start to color, then remove them from the pan.
Meanwhile, finely chop the ginger, red pepper, to and prunes.
Put them in the hot meatball pan and simmer for 5 to 10 minutes on medium heat.
Add some water if necessary, season with salt and cinnamon.
Add the balls and cook on low heat for 10 minutes, with a lid on the pan.
Tasty with white rice or fried noodles.
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