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
Ingredients
- 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
Sauce
- 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
Method
- 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.
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This recipe is…
- Gluten-free
- Nut-free
- Egg-free
- Pregnancy-safe
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
| Nutrients | Qty/serve(1) |
|---|---|
| Energy | 1727 kJ |
| Protein | 34.3 g |
| Fat | 7.9 g |
| - Saturated fat | 3.2 g |
| Total carbohydrates | 46.7 g |
| - Sugars | 7.8 g |
| Dietary fibre | 3.3 g |
| Sodium | 501 mg |
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