Sticky Chinese BBQ meatballs

Name: Sticky Chinese BBQ meatballs
Cook time: 20 min
Yield: 4

with veggie rice stir-fry

Ready in around 20 mins

RECIPE FACT:

The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake).
1. TO COOK THE MEATBALLS:

Place the premium pork mince in a bowl with a ¼ of the pot of Chinese BBQ sauce and mix well. Dampen your hands with cold water to help stop the mince from sticking. Form mixture into meatballs that are a little smaller than a golf ball. Place on an oven tray lined with baking paper. Cook in preheated oven for 10 mins. Spoon over the remaining Chinese BBQ sauce and cook for a further 2-3 mins.
2. TO PREPARE THE VEGETABLES:

Finely slice the spring onions on the diagonal and set aside. Remove any damaged leaves from the bok choy and discard. Cut the stem into ½ cm slices and the leaves into 1 cm slices then peel and grate the carrot. Roughly chop the coriander including the stalks to maximize flavour.
3. TO COOK THE RICE STIR-FRY:

Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Add the carrot, edamame beans and bok choy. Stir fry for 2-3 mins then add the steamed rice and cook for a further 1-2 mins. Remove from the heat and add to a serving dish, pour in the rice dressing and toss to combine then season with salt and pepper.
TO SERVE:

Divide the veggie stir-fried rice between bowls, top with Chinese BBQ meatballs and sprinkle with spring onion, coriander and toasted sesame seeds. Finishing with a dollop of sesame mayo.