Asian-style meatballs with soy ginger sauce
This easy-to-make winter warmer is an ideal meal for two, or scale up the recipe for a full family feast that can be gluten-free if needed.
Cooking time: 20 mins
Serves: 2 (as a main)
- 85g (1/3 cup) Doongara or other long grain rice
- 250g extra-lean beef mince
- 1 garlic clove, crushed
- 2cm piece ginger, peeled, coarsely grated
- 1 zucchini, coarsely grated, excess moisture squeezed out
- 1 tbsp skim milk
- 25g (1/3 cup) fresh breadcrumbs made from wholemeal grain bread or gluten-free bread
- 1 tsp salt-reduced soy sauce or gluten-free soy sauce
- Olive oil cooking spray
- 1 bunch baby bok choy, washed, ends trimmed, steamed, to serve
- Sliced red chilli (optional), to serve
- 1/2 tsp cornflour or gluten-free cornflour
- 60ml (1/4 cup) salt-reduced chicken stock or gluten-free stock
- Juice of ½ lemon
- 2 tsp mirin
- 2 tsp salt-reduced soy sauce or gluten-free soy sauce
- 2cm ginger, peeled, finely grated
- Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper. Cook the rice in a small saucepan of boiling water, following the packet directions, or until just tender.
- Meanwhile, combine the mince, garlic, ginger, zucchini, milk, breadcrumbs and soy sauce in a medium bowl. Make small meatballs using 2 tablespoons of mixture, and place on the lined tray. Spray with cooking spray and bake for 10 minutes or until cooked through.
- Meanwhile, to make the sauce, combine cornflour and a little of the stock in a small saucepan. Stir in remaining stock, lemon juice, mirin, soy sauce and ginger. Cook, stirring, over medium heat until the sauce comes to a simmer. Simmer for 2 minutes or until sauce thickens.
- Divide the rice and bok choy between serving bowls. Top with the meatballs and drizzle over the sauce. Serve sprinkled with chilli, if you like.
Per serve: 1778kJ, protein 37g, total fat 9.1g (sat. fat 2.7g), carbs 43g, fibre 6g, sodium 522mg
Recipe courtesy of Diabetic Living.