Meatball Preparation: Add all the ingredients for the meatballs (except panko breadcrumbs) to a mixing bowl. Use a spoon to mix everything together until combined.

Put the panko breadcrumbs onto a large dinner plate and use a dessert spoon to scoop out 1 spoonful of meat mixture and drop into the crumbs. (Make sure to do one at a time as the mixture will be quite moist, however the breadcrumbs will make it more manageable).

Roll the spoonful of meat in the breadcrumbs until a ball (approx. golf ball size) is formed. Set meatballs aside on a clean plate and repeat until all the meat is rolled into balls. (you should end up with about 16 or so)

Cover and refrigerate the meatballs whilst the other parts of the recipe are prepared.

Slaw: Add all of the slaw ingredients to a medium sized bowl (without the dressing), cover and refrigerate until just before serving.

Dressing: Add all the dressing ingredients into a small mixing bowl or jar and whisk to combine. Cover and refrigerate until just before serving.

Cooking the Meatballs: Heat a large pan/skillet on medium to high heat with the oil. Gently add all the meatballs, and cook, gently turning with a spatula or tongs – about 10 minutes or so. While they are cooking, make the peanut sauce.

Peanut Sauce: Heat a small saucepan on medium and melt the peanut butter. Add the garlic, ginger, soy sauce, honey, lime juice and siracha, stir with a spoon to combine and heat through until sauce is thickened. Gradually add the milk 1 tablespoon at a time and stir through to thin out to your liking. Remove from heat once desired consistency is achieved.

To serve: Give the dressing a shake or another whisk and add to the bowl of slaw and toss through with a couple of forks. Arrange the slaw on two plates, place the meatballs, and drizzle over the spicy peanut sauce. Optional garnishes could include sesame seeds, chopped peanuts and spring onion.