Recipes+
Ingredients
Method
1.Place rice and 1 1/4 cups warm water in a microwave-safe bowl. Microwave on high 10-12 minutes, covered, or until rice is tender and almost all liquid has been absorbed.
2.Combine mince, breadcrumbs, onion, garlic, ginger, sesame oil and egg in a medium bowl. Shape tablespoons of mixture into 16 balls. Place balls in a shallow microwave-safe dish. Cover loosely with plastic food wrap. Microwave on high 2 minutes. Turn meatballs; microwave on high further 2 minutes.
3.To make sauce: whisk plum marinade and mirin in a small jug. Pour over meatballs; microwave on high 2 minutes, or until meatballs are cooked. Stand 2 minutes.
4.Arrange bok choy in a shallow microwave-safe dish. Add 2 tablespoons water; cover with lid or plastic food wrap. Microwave on high 1 minute. Drain. Serve meatballs with rice and bok choy.
You could use beef or lamb mince instead of pork and veal, if preferred. You will need to process 2 slices of day-old white bread to make bread crumbs for this recipe. You could substitute 1 tablespoon lemon juice in place of the mirin, if preferred.
Note
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