Asian-style meatballs with soy ginger sauce

A little bit salty, a little bit tangy; this meal will rock your tastebuds.

PREPARATION TIME: 15 MINS COOKING TIME: 20 MINS SERVES 2 (AS A MAIN)

85g (1/3 cup) Doongara rice

250g extra-lean beef mince

1 garlic clove, crushed

2cm piece ginger, peeled,

coarsely grated

1 zucchini, coarsely grated, excess

moisture squeezed out

1 Tbsp skim milk

25g (1/3 cup) fresh breadcrumbs made from wholemeal grain bread or gluten-free bread

1 tsp salt-reduced soy sauce

or gluten-free soy sauce

Olive oil cooking spray

1 bunch baby bok choy, washed,

ends trimmed, steamed, to serve Sliced red chilli (optional), to serve Sauce

1/2 tsp cornflour or

gluten-free cornflour

60ml (1/4 cup) salt-reduced chicken

stock or gluten-free stock

Juice of ½ lemon

2 tsp mirin

2 tsp salt-reduced soy sauce

or gluten-free soy sauce

2cm ginger, peeled, finely grated

1 Preheat oven to 180°C (fanforced). Line a baking tray with baking paper. Cook the rice in a small saucepan of boiling water, following the packet directions, or until just tender.

2 Meanwhile, combine the mince, garlic, ginger, zucchini, milk, breadcrumbs and soy sauce in a medium bowl. Make small meatballs using 2 tablespoons of mixture, and place on the lined tray. Spray with cooking spray and bake for 10 minutes or until cooked through.

3 Meanwhile, to make the sauce, combine cornflour and a little of the stock in a small saucepan.

Stir in remaining stock, lemon juice, mirin, soy sauce and ginger. Cook, stirring, over medium heat until the sauce comes to a simmer. Simmer for 2 minutes or until sauce thickens.

4 Divide the rice and bok choy between serving bowls.

Top with the meatballs and drizzle over the sauce. Serve sprinkled with chilli, if you like.