Ginger Beef Meatballs with Thai Salad and Rice

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.



  • 1½ cups jasmine rice
  • 2¼ cups water ^


  • 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 ^


  • 2 baby bok choy
  • 1 capsicum
  • 2 carrots

To Serve

  • ½ pack Thai sauce
  • ½ pack chopped peanuts
  • ½ bunch coriander, chopped *


  1. 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.
  2. Prep meatballs Combine all meatball ingredients in a medium bowl. Using clean hands, shape into golf ball-sized balls.
  3. 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.
  4. 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.
  5. Serve rice topped with meatballs, salad, Thai sauce, peanuts and coriander.