When you think of meatballs, your mind probably wanders to the culinary wonderland that is Italy. However, with this recipe we’re taking you to Japan through these wonderfully flavoursome meatballs that sit atop a bed of fragrant ginger and sesame rice. Perfectly tender stir-fried veggies and sticky ginger honey soy sauce elevate the meatballs to another level. You’ll never think of them in the same way again.
Japanese Spiced Beef Meatballs with Sesame Ginger Rice
Ingredients
Rice
- ½ Tbsp ginger minced
- 1 drizzle oil
- 1 tsp black sesame seeds
- 300 g jasmine rice
- 2¼ cups boiling water
Meatballs
- 600 g beef mince
- 25 g panko breadcrumbs
- 1 egg
- Herbs & spice mix (1 tsp chives, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp ground ginger, ½ tsp mustard powder, ¼ tsp Chinese five spice)
- 1 drizzle oil
Veggies
- 1 broccoli cut into small florets
- 1 baby bok choy leaves separated
- 2 carrots cut in half & thinly sliced on an angle
- 1 drizzle oil
Sauce
- 1 Tbsp ginger minced
- 2 Tbsp soy sauce
- ¼ cup water
- 1 Tbsp cornflour
Instructions
- Before you start, bring a full kettle to the boil.
- Prep ginger. Heat oil in a medium pot on medium heat and cook first measure of ginger and sesame seeds for about 2 minutes, until fragrant. Add rice, boiling water measure and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- In a medium bowl, mix all meatball ingredients together (except oil) until well combined. Scoop out heaped tablespoon measure of mix and roll into balls. Set aside on a plate/tray.
- Heat oil in a large fry-pan on medium-high heat. Cook meatballs for 8-10 minutes, turning often, until cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean and reserve.
- Meanwhile, prep broccoli, bok choy and carrot. Mix sauce ingredients together in a small bowl.
- Return pan to high heat with oil. Cook broccoli and carrot for about 5 minutes, until nearly tender. Return beef to pan with box choy and sauce and cook a further 1-2 minutes, tossing until beef and veggies are glossy and coated.
- Serve rice topped with veggies and meatballs.
*This recipe featured in Bargain Box.
