Select Page

This is a lighter take on traditional tomato sauce based meatballs – we use Al Brown’s ready-made meatballs, however you can use any ready-made ones or alternatively the cooks notes includes how to make your own.

DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 500 g Pre prepared Meatballs – we use Al Browns
Marinade
 ¼ cup Soy Sauce
 ¼ cup Hot water
 2 tsp Crushed garlic – or 3 crushed garlic cloves
 1 tsp Crushed ginger
 1 tbsp Runny honey
 2 tbsp Rice wine vinegar
Remaining Ingredients
 Sesame OIl
 Cooking Oil
 1 Packet of Bok Choy (4-6 heads)
 2 Pouches quick cook long grain rice

1

Mix the marinade ingredients together and toss the meatballs around in it to coat thoroughly/ Set aside for 5 mins to infuse.

2

In a large skillet/fry pan, heat a small amount (1-2 teaspoons) of sesame oil, and an equal amount of cooking oil. Add the meatballs, reserving the liquid marinade, and brown the outside of them – about 3-4 mins. Once browned, add the remaining marinade liquid and put the lid on the pan – turn the heat down and cook another 5-7 mins until the meatballs are cooked through.

3

Lightly cook the bok choy by either steaming it, or adding to another pan with enough water to cover the base, and with the lid on cook for 3-4 mins. Once cooked drain and toss through 1 teaspoon of sesame oil.

4

Cook the rice according to packet – approx. 90 seconds in the microwave

5

Serve the meatballs on the rice, drizzled with some of the sticky sauce and with the sesame bok choy on the side.

Ingredients

 500 g Pre prepared Meatballs – we use Al Browns
Marinade
 ¼ cup Soy Sauce
 ¼ cup Hot water
 2 tsp Crushed garlic – or 3 crushed garlic cloves
 1 tsp Crushed ginger
 1 tbsp Runny honey
 2 tbsp Rice wine vinegar
Remaining Ingredients
 Sesame OIl
 Cooking Oil
 1 Packet of Bok Choy (4-6 heads)
 2 Pouches quick cook long grain rice

Directions

1

Mix the marinade ingredients together and toss the meatballs around in it to coat thoroughly/ Set aside for 5 mins to infuse.

2

In a large skillet/fry pan, heat a small amount (1-2 teaspoons) of sesame oil, and an equal amount of cooking oil. Add the meatballs, reserving the liquid marinade, and brown the outside of them – about 3-4 mins. Once browned, add the remaining marinade liquid and put the lid on the pan – turn the heat down and cook another 5-7 mins until the meatballs are cooked through.

3

Lightly cook the bok choy by either steaming it, or adding to another pan with enough water to cover the base, and with the lid on cook for 3-4 mins. Once cooked drain and toss through 1 teaspoon of sesame oil.

4

Cook the rice according to packet – approx. 90 seconds in the microwave

5

Serve the meatballs on the rice, drizzled with some of the sticky sauce and with the sesame bok choy on the side.

Asian meatballs with sesame bok choy & rice

Cook’s Notes

To make your own meatballs, combine a 500g packet of beef, pork or chicken mince with 1 teaspoon of crushed ginger, 1 teaspoon of crushed garlic, 1 finely sliced spring onion and 1 egg. Form into small meatballs and cook as per recipe above.

You can also make meatballs from your favourite sausages – squeeze them out of their cases and form into meatballs.

Carrot is a great addition to the bok choy – use a potato peeler to create ribbons and cook alongside the bok choy.

You can use pork, beef or chicken meatballs in this recipe, and swap the bok choy for any other crisp cooked green you prefer – beans, broccoli, silver beet etc.  You could also have this dish with a pre bagged slaw instead of the bok choy.