Sticky Plum Meatballs With Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Just love sticky recipes and especially plum ones, this one is from Recipe+, I would personally add a finely diced small red chilli to give a little zing and would add into the plum marinade and mirin. This is a microwave recipe and may vary depending on the wattage of your microwave unfortunately they don't state a wattage. They also suggest you could double the meatball mix and freeze for another day. No mirin use lemon juice. You could also use a mix of beef or lamb mince insteal of pork and beal but you will need to process 2 slices of day old white bread to make crumbs. Ingredients:
1/2 cup long grain white rice |
125 g pork mince |
125 g veal mince (or 250 grams pork and veal mince) |
1 cup fresh breadcrumb (soft) |
1 brown onion (small grated) |
1 garlic clove (minced) |
2 teaspoons ginger (finely grated) |
2 teaspoons sesame oil |
1 egg (lightly beaten) |
3/4 cup marinade (sweet plum store bought) |
2 tablespoons mirin |
1 bunch baby bok choy (trimmed) |
Directions:
1. Place rice and 1 1/4 cups warm water in a microwave safe bowl and microwave on high (100%) for 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.
3. Shape tablespoons of the mixture into 16 balls and place balls in a shallow microwave safe dish and cover loosely with plastic food wrap.
4. Microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes and then turn the meatballs and microwave on high (100%) for a further 2 minutes or more.
5. Whisk plum marinade and mirin in a small jug and pour over meatballs, microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes.
6. arrange bok choy in a shallow microwave safe dish and add 2 tablespoons water, cover with lid or plastic food wrap and microwave on high (100%) for 1 minute and then drain.
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