Asian meat balls

This one is on page 80 of the recipe book.

I used a kilo of extra-lean beef mince, which I shaped into walnut sized balls and browned in a large non stick fry pan (or two smaller ones). Put them aside. Add 2 cups of water to the pan, add 6 tablespoons soy sauce, 1 stevia tablet, 4 table spoons white vinegar, 1 Massell beef stock cube, 4 teaspoons minced garlic, 1 teaspoon grated ginger and 4 finely chopped spring onions. Boil, then simmer, return meatballs and cook 10 mins, adding extra water so that the meatballs are in sauce, but not covered.

I then dissolved 2 heaped teaspoons of cornflour (maize) in a small amount of water and added to make sauce.

It is really quite nice. We serve it in a bowl. Dan gives it 7/10.