Ginger Beef Meatballs with Thai Salad and Rice

Ginger Beef Meatballs with Thai Salad and Rice

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 14, 2018.



  • 2 cups jasmine rice
  • 3 cups water


  • 600g beef mince
  • 2 tsp finely grated ginger
  • 2 cloves minced garlic
  • 1 egg
  • ½ cup fine breadcrumbs
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp fish sauce


  • 2 baby bok choy
  • 1 capsicum
  • 2 carrots
  • Juice of 1 orange

To serve

  • 5 Tbsp Thai sauce
  • 40g chopped peanuts (optional)
  • 2 Tbsp roughly chopped coriander


  1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prepare meatballs Combine all meatball ingredients in a medium bowl. Using clean hands, shape into golf ball-sized balls.
  3. Cook meatballs Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-10 minutes until browned and cooked through. Turning often to ensure even cooking.
  4. Make salad Thinly slice bok choy; dice capsicum 2cm; peel carrots into ribbons. Toss in a medium bowl with orange juice and a drizzle of vinegar and season.
  5. To serve Spoon rice into bowls and top with meatballs and salad. Drizzle over Thai sauce, sprinkle over peanuts and coriander.

Nutritional Information

Energy 2659 kj
636 kcal
Protein 30.4g
Carbohydrate 52.2g
Fat 34.5g