Beef Meatballs & Green Veggies

While the rice is cooking, trim the green beans and cut into 2cm pieces. Roughly chop the Asian greens. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine the beef mince, egg, fine breadcrumbs and 1/2 the Southeast Asian spice blend. Season with salt and mix well. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate. You should get 4-5 meatballs per person.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until softened, 4-5 minutes. Add the Asian greens and mixed sesame seeds and cook until the greens are wilted, 1 minute. Season to taste and transfer to a plate. Set aside and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes.

While the meatballs are cooking, heat a small saucepan with a drizzle of olive oil over a medium-high heat. Cook the garlic and remaining Southeast Asian spice blend until fragrant, 1-2 minutes. Add the coconut milk, brown sugar and soy sauce and cook, stirring occasionally, until heated through and fragrant, 1-2 minutes. Add the lemon zest and a squeeze of lemon juice to taste.