Ginger-Lemongrass Beef Meatballs & Satay Sauce

• While the rice is cooking, combine beef mince, fine breadcrumbs, sweet soy seasoning, the egg, half the ginger & lemongrass paste and a pinch of salt in a medium bowl. • Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook Asian stir-fry mix, tossing until just wilted, 3-4 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. Season, transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to help speed up the cooking process.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook beef meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook the remaining ginger & lemongrass paste until fragrant, 1 minute. • Add coconut milk, peanut butter, the soy sauce, brown sugar and a splash of water. Cook, stirring, until slightly reduced, 1-2 minutes.

TIP: Add a splash of water if the sauce mixture looks too thick.