Pork & Ginger Meatballs w/ Broccolini and Brown Rice

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE MEATBALLS

1 TRAY PORK MINCE

5CM KNOB GINGER, GRATED

3 GARLIC CLOVES, MINCED

1 STALK SPRING ONION, FINELY CHOPPED

3 TSP TAMARI

2 TSP OYSTER SAUCE

1 TSP SESAME OIL

1 EGG

1/2 CUP PANKO BREAD CRUMBS

SALT & PEPPER, TO TASTE

FOR THE GLAZE

JUICE OF 1/2 LIME

2 TSP TAMARI

2 TSP OYSTER SAUCE

2 CLOVES GARLIC, MINCED

1CM PIECE GINGER, GRATED

TO SERVE

1 CUP COOKED & COOLED BROWN RICE

2 BUNCHES BROCCOLINI, CHARRED

FRESH LIME WEDGES

SPRINKLE SESAME SEEDS

TORN CORIANDER PIECES

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Utensils

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MEDIUM FRY PAN X2

SHARP KNIVES

GARLIC MINCER

RICE COOKER OR MEDIUM SAUCEPAN FOR RICE

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Method

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1. SET THE UNCOOKED RICE TO COOK IN THE RICE COOKER WITH 1 1/2 CUPS WATER OR COOK OVER THE STOVE VIA ABSORPTION METHOD. PLACE ALL OF THE MEATBALL INGREDIENTS IN A MEDIUM MIXING BOWL AND MIX THROUGHLY WITH CLEAN HANDS

2. FORM INTO 5CM SIZE ROUND BALLS AND PLACE ON A PLATE. SET ASIDE

3. MIX THE GLAZE IN A SMALL RAMEKIN AND SET ASIDE

4. PREPARE BROCCOLINI BY REMOVING LEAVES ON THE STEMS. HEAT TWO FRY PANS OVER MEDIUM HEAT AND ADD A SPLASH OF OLIVE OIL. ADD THE BROCCOLINI IN ONE AND MEATBALLS IN THE OTHER

5. COOK MEATBALLS FOR 4 MINS OR SO BEFORE FLIPPING OVER. THEY SHOULD BE NICE AND GOLDEN. POUR HALF OF THE GLAZE OVER THE BROCCOLINI AND THE OTHER HALF OVER THE MEATBALLS

6. CONTINUE COOKING FOR ANOTHER 4 MINS OR UNTIL MEATBALLS ARE COOKED THROUGH AND BROCCOLINI BEGINS TO SOFTEN. REMOVE FROM HEAT

7. DIVIDE RICE BETWEEN BOWLS. TOP WITH BROCCOLINI AND MEATBALLS. ADD TORN CORIANDER LEAVES, LIME WEDGES AND A SPRINKLE OF SESAME SEEDS - ENJOY !

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