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Asian meatball & pak choi traybake

Serves:

2

Cook Time:

40

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Notes

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Ingredients

  • 250g minced beef

  • 3 spring onions, finely sliced

  • 1 tsp. chilli flakes

  • 4cm ginger, grated

  • 2 clove garlic, crushed

  • 2 tbsp. sesame oil

  • 1 tsp. sesame seeds

  • 1/2 lime, zested and juiced

  • 2 pak choi, quartered lengthways

  • 1 pack microwaveable coconut rice


Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. In a mixing bowl, combine the minced beef, two thirds of the sliced spring onions, half the chilli flakes, two thirds of the ginger, half the garlic, half the sesame oil and a pinch of salt. Mix well and shape into twelve balls. Place into a roasting tin and cook for 25 minutes, until golden brown.

  3. While the meatballs are cooking, make the dressing by combining the remaining ginger, garlic, sesame oil, spring onions, chilli flakes, along with the lime zest and juice and a pinch of salt.

  4. When the meatballs have had 25 minutes, nestle in the pak choi and

    return to the oven for 5 minutes to let the pak choi wilt.

  5. While doing this, heat the coconut rice according to packet instructions.

  6. Remove the meatballs from the oven, add the rice and mix.

  7. Pour over the dressing and serve.

Nutrition

kcal

533

fat

23

sat fat

5.1

carbs

37.3

sugars

1.8

fibre

3.2

protein

43.1

salt

1

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