Asian BBQ Beef Meatballs with Rice & Asian Greens

Asian BBQ Beef Meatballs with Rice & Asian Greens

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 20, 2019.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water

Meatballs

  • 2 spring onions, thinly sliced (reserving green part for serving)
  • 1 carrot, grated
  • 1 pack beef mince
  • 1 Tbsp grated ginger
  • 1 pack Asian spices
  • 1 egg
  • 1/2 cup panko breadcrumbs

Veggies

  • 2 baby bok choy, leaves separated
  • 1 pack Asian BBQ sauce
  • 1/2 cup water
  • 2 tsp soy sauce
  • 1/2 cabbage, thinly shredded, 3 cups worth

To Serve

  • 1 pack chopped peanuts
  • Reserved green part of spring onion

Steps

  1. Bring a full kettle to the boil. Cook rice. Place rice, boiling water measure and a pinch of salt in a pot and bring to the boil with a lid on. 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.
  2. Prep meatballs. Place all meatball ingredients in a bowl with 1 tsp salt and mix until combined. Roll into golf ball-sized balls and set aside.
  3. Prep veggies.
  4. Cook meatballs. Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for about 6 minutes, until golden and nearly cooked through. Turn often to ensure even cooking.
  5. Cook greens. Add bok choy, Asian BBQ sauce, water measure and soy sauce to pan with meatballs. Cook for about 2 minutes, until bok choy is tender, sauce thickens and meatballs are cooked through.
  6. Serve rice topped with cabbage, meatballs and bok choy. Sprinkle over peanuts and reserved spring onion.

Nutritional Information

Energy 2572 kj
615 kcal
Protein 33.0g
Carbohydrate 57.5g
Fat 30.0g