01/06/2026
Sesame & Ginger Meatballs with Pak Choi, Chilli & Red Rice.
200g red rice rinsed
500g lighthouse farm beef mince
3 spring onions very finely sliced
1/2 red chilli deseeded and finely chopped
5 cm ginger grated
2 tbsp sesame oil
1 tbsp sesame seeds
1 tsp sea salt
4 Pak choi cut into eighths
Dressing
21/2cm ginger grated
1 lime, zest and juice
2 spring onions sliced
1/2 red chilli deseeded and sliced
1 tsp sea salt
Preheat oven to 180 degrees fan/200 degrees C/gas 6. Tip rice into a pan with plenty of boiling salted water. Simmer for 35-40 mins, until cooked through.
In a large bowl work together the mince, spring onions, chilli, ginger, grated garlic, sesame oil, sesame seeds and salt until completely amalgamated, then form into small walnut sized balls. Pop in a roasting tin and roast in oven for 25 minutes until cooked and golden brown.
Mix together dressing ingredients and set aside.
Once the meatballs have had 25 minutes tuck the Pak Choi into the roasting tin and return to the oven for a further 5-6 minutes to wilt.
Drain rice well and tip into the tin with the meatballs and Pak Choi. Pour over the dressing and mix well before serving.
