Thai Pork and Beef Meatballs

Thai Pork and Beef Meatballs

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 7, 2018.
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Use wet hands when rolling meatballs to stop sticking.

Ingredients

Rice

  • ½ cup jasmine rice
  • ¾ cups water

Thai Pork and Beef Meatballs

  • 300g pork and beef mince
  • 2 teaspoons finely grated ginger
  • 1 clove garlic, minced
  • 3 tablespoons fine breadcrumbs
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

Bok Choy Slaw

  • 1 baby bok choy, end trimmed
  • ½ Palermo capsicum
  • ½ Lebanese cucumber
  • Juice of ½ orange
  • 1 teaspoon rice wine vinegar

To Serve

  • 80g Thai sauce
  • 1-2 teaspoons sesame seeds
  • 1-2 tablespoons roughly chopped coriander leaves and stalks

Steps

  1. Prepare garlic, bok choy and coriander. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. In a medium bowl, combine all Thai pork and beef meatball ingredients and mix well. Using clean hands, shape into golf ball-sized balls. Set aside on a plate and place in fridge to firm up while you make the slaw.
  3. Thinly slice bok choy and Palermo capsicum, and cut cucumber into matchsticks. Toss in a medium bowl with orange juice and vinegar, season and set aside.
  4. Heat a little oil in a medium fry pan on medium heat. Cook meatballs for about 8 minutes, until browned and cooked through. Turning often to ensure even cooking.
  5. To serve, divide rice between bowls and top with Thai pork and beef meatballs and bok choy slaw. Drizzle over Thai sauce, sprinkle with sesame seeds and garnish with coriander.

Nutritional Information

Energy 2747 kj
657 kcal
Protein 37.0g
Carbohydrate 60.7g
Fat 28.9g