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)

Ingredients

• 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

Sauce

• 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

Method

1. 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. 
2. 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. 
3. 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.
4. 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.

Nutrition info

Per serve: 1778kJ, protein 37g, total fat 9.1g (sat. fat 2.7g), carbs 43g, fibre 6g, sodium 522mg

Recipe courtesy of Diabetic Living.