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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.