Ginger Beef Meatballs with Thai Salad and Rice
Ready in 45 minutes
• Serves 5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 16, 2018.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 16, 2018.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups water ^
Meatballs
- 1 pack beef mince
- 2 tsp grated ginger *
- 2 cloves minced garlic
- 1 egg ^
- ½ cup GF breadcrumbs *
- 2 Tbsp GF soy sauce ^
- 1 Tbsp sesame oil ^
- 1 Tbsp fish sauce ^
Salad
- 2 baby bok choy
- 1 capsicum
- 2 carrots
To Serve
- ½ pack Thai sauce
- ½ pack chopped peanuts
- ½ bunch coriander, chopped *
Steps
-
Cook rice Combine rice, water and a pinch of salt in a medium 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.
-
Prep meatballs Combine all meatball ingredients in a medium bowl. Using clean hands, shape into golf ball-sized balls.
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Cook meatballs Heat a small drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-10 minutes, until browned and cooked through. Turn often to ensure even cooking.
-
Make salad Thinly slice bok choy; dice capsicum 2cm; peel carrots into ribbons. Toss in a medium bowl with a small drizzle of oil and vinegar. Season.
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Serve rice topped with meatballs, salad, Thai sauce, peanuts and coriander.