BBQ Beef Meatballs with Rice and Asian Greens

Steps

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 steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. 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.
3. Prep veggies Thinly slice carrot; separate bok choy leaves; thinly slice cabbage until you have 2-3 cups worth.
4. 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.
5. Serve rice and veggies topped with meatballs.