Thai Coconut Beef Meatballs for Dinner

• While the rice is cooking, thinly slice carrot into half-moons. Trim pea pods and cut into thirds. Roughly chop Asian greens. Finely chop garlic. De-stem makrut lime leaves and very finely slice. Roughly chop coriander. • In a large bowl, combine beef mince, the salt, Southeast Asian spice blend (see ingredients), the egg and fine breadcrumbs (see ingredients). Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (8-10 per person). Transfer to a plate.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot until tender, 3-4 minutes. • Add pea pods and Asian greens and cook until tender, 1-2 minutes. • Add ginger paste and soy sauce and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. • In a small saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and makrut lime leaves until fragrant, 1 minute. Add coconut milk, brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until sauce is heated through and fragrant, 2-3 minutes. Remove from heat.

• Set aside two portions of meatballs for lunch. • Divide rice between bowls and top with ginger soy veggies and beef meatballs. • Spoon over Thai coconut sauce. Sprinkle with coriander to serve. Enjoy!