We love Italian meatballs, but why not try this Asian-style version? Soy sauce is a stand-out ingredient while mirin and chilli add extra, irresistible flavours
85 g Doongara rice
250 g extra-lean beef mince
1 garlic clove, crushed
2 cm piece ginger, peeled, coarsely grated
1 zucchini, coarsely grated
1 Tbsp skim milk
25 g wholemeal breadcrumbs
1 tsp salt-reduced soy sauce
olive oil spray
1 bunch baby bok choy, washed, ends trimmed, steamed, to serve
sliced red chilli (optional) to serve
½ tsp cornflour
60 ml salt-reduced chicken stock
juice, ½ lemon
2 tsp mirin
2 tsp salt-reduced soy sauce
2 cm ginger, peeled, finely grated
- Preheat oven to 180°C (fanforced). Line a baking tray with baking paper. Cook the rice in a small saucepan of boiling water, following the packet directions, or until just tender.
- Meanwhile, combine the mince, garlic, ginger, zucchini, milk, breadcrumbs and soy sauce in a medium bowl. Make small meatballs using 2 tablespoons of mixture, and place on the lined tray. Spray with cooking spray and bake for 10 minutes or until cooked through.
- Meanwhile, to make the sauce, combine cornflour and a little of the stock in a small saucepan. Stir in remaining stock, lemon juice, mirin, soy sauce and ginger. Cook, stirring, over medium heat until the sauce comes to a simmer. Simmer for 2 minutes or until sauce thickens.
- Divide the rice and bok choy between serving bowls. Top with the meatballs and drizzle over the sauce. Serve sprinkled with chilli, if you like.