I I make different shapes of meatballs every couple of weeks for my kids, usually with ground chicken. The texture is great, and I whisper it’s best made in the air fryer. Yes, I finally got one and it’s amazing. However, you have to cook them all in one layer, which, depending on the size of the air fryer basket, may mean cooking them in multiple batches. It seems more efficient to do it all at once, so I’ve provided the oven timings below.
Ginger and sesame meatballs with rice and vegetables
Use your favorite, best quality ground beef you can get – it makes a huge difference in flavor and feels like a real treat.
Preparatory school 15 minutes
He cooks 25 minutes
serves 4
4 cm A piece of fresh gingerpeeled and finely chopped
2 Garlic clovespeeled and finely chopped
3 green onionstrimmed and coarsely chopped
2 A tablespoon of sesame
10 grams of corianderTender leaves and stems
50 grams fresh White bread crumbs (I just attack any bread we have)
500 grams chop (chicken, lamb or vegetarian)
1 egg
1 A teaspoon of sea salt flakes
2 A tablespoon of sesame oil
3 pak choicut into quarters
200 grams basmati rice
400 ml of boiling water
For clothes
100 grams of smooth or crunchy peanut butter
2 A tablespoon of soy sauce
2 1 tablespoon rice wine vinegar
2 small Garlic clovespeeled and finely chopped
A 2 cm piece of gingerpeeled and finely chopped
1 small red pepperFinely chopped
Place ginger, garlic, green onions, sesame seeds, coriander and bread crumbs in a food processor and grind until you get a coarse paste. Add the ground beef, eggs, and salt and whisk again briefly until evenly combined. (Alternatively, finely chop the green onions and cilantro by hand, then mix everything in a large bowl.)
Preheat the oven to 200°C (180°C) / 390°F / Gas 6. Divide the meatball mixture and shape into balls slightly larger than walnut-sized balls, then transfer to a large roasting tray. Drizzle with half the sesame oil and gently toss the meatballs until they are coated in the oil. Brush the pak choi with the remaining oil, then arrange them between the meatballs – you want the meatballs on top, so they’re browned. Bake for 25 minutes, until the meatballs are cooked.
Meanwhile, place the rice and boiling water in a microwavable bowl (I use a large Pyrex bowl), cover with a tight-fitting lid or plate, and cook in the microwave on medium heat (600 watts of 800 watts max) for 11 minutes, then leave for 10 minutes.
Whisk all sauce ingredients in a bowl, using 2 tablespoons water to thin it out, if necessary. Taste the soy and vinegar, adjust as needed, and set aside.
Serve the meatballs, pak choi and rice hot with the sauce on the side.
