Japanese Spiced Beef Meatballs with Sesame Ginger Rice

When you think of meatballs, your mind probably wanders to the culinary wonderland that is Italy. However, with this recipe we’re taking you to Japan through these wonderfully flavoursome meatballs that sit atop a bed of fragrant ginger and sesame rice. Perfectly tender stir-fried veggies and sticky ginger honey soy sauce elevate the meatballs to another level. You’ll never think of them in the same way again.

Japanese Spiced Beef Meatballs with Sesame Ginger Rice

Servings 4
Total Time 35 mins



  • ½ Tbsp ginger minced
  • 1 drizzle oil
  • 1 tsp black sesame seeds
  • 300 g jasmine rice
  • cups boiling water


  • 600 g beef mince
  • 25 g panko breadcrumbs
  • 1 egg
  • Herbs & spice mix (1 tsp chives, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp ground ginger, ½ tsp mustard powder, ¼ tsp Chinese five spice)
  • 1 drizzle oil


  • 1 broccoli cut into small florets
  • 1 baby bok choy leaves separated
  • 2 carrots cut in half & thinly sliced on an angle
  • 1 drizzle oil


  • 1 Tbsp ginger minced
  • 2 Tbsp soy sauce
  • ¼ cup water
  • 1 Tbsp cornflour


  • Before you start, bring a full kettle to the boil.
  • Prep ginger. Heat oil in a medium pot on medium heat and cook first measure of ginger and sesame seeds for about 2 minutes, until fragrant. Add rice, boiling water measure and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • In a medium bowl, mix all meatball ingredients together (except oil) until well combined. Scoop out heaped tablespoon measure of mix and roll into balls. Set aside on a plate/tray.
  • Heat oil in a large fry-pan on medium-high heat. Cook meatballs for 8-10 minutes, turning often, until cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean and reserve.
  • Meanwhile, prep broccoli, bok choy and carrot. Mix sauce ingredients together in a small bowl.
  • Return pan to high heat with oil. Cook broccoli and carrot for about 5 minutes, until nearly tender. Return beef to pan with box choy and sauce and cook a further 1-2 minutes, tossing until beef and veggies are glossy and coated.
  • Serve rice topped with veggies and meatballs.

*This recipe featured in Bargain Box.

Meet the Chef

Ary ‘Adzuki’

Ary develops all of the recipes that go into our Bargain Boxes. One of his biggest passions is sharing food and teaching people how to cook, so now that he creates recipes weekly, he literally gets to teach thousands of people new and exciting things! His favourite produce in New Zealand broccoli – it’s crispy and vibrant and he even grows it at home! It’s one of the veggies he never tires of. His biggest food weakness (because we all have one!) is crispy fried chicken that speaks right to his soul when it’s done right – though he’s such a lover of sharing a good meal that he’d prefer to stay in and cook a family meal over going out to eat.

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