• Grate carrot. Thinly slice cucumber(see ingredients) into half-moons. Thinly slice fresh chilli (if using). • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water. Set aside. • In a medium bowl, combine beef mince, sweet soy seasoning, fine breadcrumbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded!). • Add ginger paste, then cook until fragrant, 1 minute. • Add teriyaki sauce mixture, then cook, tossing, until meatballs are well coated, 1-2 minutes.

• While the meatballs are cooking, in a large bowl, combine garlic aioli and a drizzle of vinegar. • Add shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste with salt and pepper.

• Divide Asian slaw between bowls. • Top with teriyaki beef meatballs, spooning over any remaining glaze. • Tear over coriander and sprinkle over chilli to serve. Enjoy!