BBQ Beef Meatballs with Rice and Asian Greens
Ready in 35 minutes
• Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 3, 2019.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 3, 2019.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups water
Meatballs
- 1 carrot
- 1 pack beef mince
- 1 pack Asian BBQ spice mix
- 1 egg
- ½ cup panko breadcrumbs
Veggies
- 1 carrot
- 1 baby bok choy
- ¼ cabbage
- 1 pack hoisin glaze
- ½ cup water
- 2 tsp soy sauce
Steps
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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 steam, still covered, for 8 more minutes. Do not lift lid during cooking.
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Prep meatballs Grate carrot and add to a bowl with 1 tsp salt, beef mince, Asian BBQ spice mix, egg and breadcrumbs. Mix well to combine and roll into golf ball-sized balls. You can roll your meatballs in advance to save time on the night.
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Prep veggies Thinly slice carrot; separate bok choy leaves; thinly slice cabbage until you have 2-3 cups worth.
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Cook meatballs Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for about 8 minutes, until golden and nearly cooked through. Turn often to ensure even cooking. Add carrot, bok choy and cabbage and continue to cook for about 2 minutes. Add hoisin glaze, water and soy sauce to pan. Cook for about 1 minute until bok choy is tender and sauce reduces slightly.
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Serve rice and veggies topped with meatballs.
Nutritional Information
Energy |
2590 kj 619 kcal |
---|---|
Protein | 32.5g |
Carbohydrate | 57.7g |
Fat | 31.4g |