Ingredients:

  • 1.5 lbs (680g) kangaroo mince
  • 1 medium onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1/2 cup (40g) panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup (60ml) finely chopped fresh cilantro (coriander)
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil, for browning
  • 1 lb (450g) ripe plums, pitted and chopped
  • 1/2 cup (120ml) rice wine vinegar
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon five-spice powder
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions:

  1. Combine all meatball ingredients (except vegetable oil) in a large bowl. Mix gently with your hands until just combined; avoid overmixing. Form into 1-inch (2.5cm) meatballs.
  2. Heat vegetable oil in a skillet over medium-high heat. Brown the meatballs in batches, turning to ensure even browning on all sides. Don't overcrowd the pan! Remove meatballs from skillet and set aside.
  3. Combine chopped plums, rice wine vinegar, brown sugar, soy sauce, ginger, garlic, five-spice powder, and red pepper flakes (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 20-25 minutes, or until plums are softened and the sauce has thickened slightly.
  4. Stir the cornstarch slurry into the simmering plum sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
  5. Add the browned meatballs to the plum sauce. Simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce has further thickened. Check the internal temperature of a meatball; it should reach 165°F (74°C).
  6. Serve immediately with your choice of sides.