Mix salt and black pepper powder in the mince and shape into 15-16 meatballs.

Shallow fry on medium flame until golden from the outside (but still raw from the inside). If you want perfect round shape then deep fry.

Take the meatballs out and keep aside.

In a pot, add the spicy sauce and meatballs and water (1-2 cups depending on how much gravy you want).

Cook on medium to low flame for 10-15 minutes until meatballs are completely cooked.

Mix water and corn flour and add to the gravy, stirring continuously until the gravy is thick, glossy and transparent again.

Serve immediately with Chinese or boiled rice. Enjoy!