Explore a fusion like no other; classic beef meatballs surrounded by aromatic Asian flavours. From the creamy coconut sauce to the fluffy ginger rice, sesame veggies and tender balls of beef mince, it’s the unlikely pairing that’ll catch you by surprise as the flavours meld together in the most exquisite way. Who’d have thought meatballs can be enjoyed in so many ways!
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
Southeast Asian spice blend
mixed sesame seeds(ContainsSesame)
soy sauce(ContainsGluten, Soy)
Finely grate the ginger (see ingredients). In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and cook until fragrant, 1-2 minutes. Add the water and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. 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 over a medium-high heat with a drizzle of olive oil. 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.
Divide the ginger rice between bowls, then top with the sesame veggies and beef meatballs. Pour the coconut sauce over the meatballs. Sprinkle with the crispy shallots and serve with any remaining lemon wedges.