Teriyaki Beef Meatballs & Garlic Rice

While the rice is cooking, roughly chop Asian greens. Trim baby broccoli. Thinly slice red onion. In a small bowl, combine teriyaki sauce, sweet chilli sauce, rice wine vinegar, a splash of water and a pinch of pepper. In a large bowl, add beef mince, ginger & lemongrass paste, fine breadcrumbs and the salt. Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs. You should get 4-5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook baby broccoli and onion until tender, 5-6 minutes. Add Asian greens, soy sauce and remaining garlic and cook until wilted and fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

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

Reduce heat to medium, then add the teriyaki mixture to the meatballs and cook, tossing, until slightly reduced and the meatballs are coated, 1 minute.