Thai Coconut Beef Meatballs for Dinner

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

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until softened, 3-4 minutes. Add snow peas and Asian greens and cook until softened, 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 the ginger soy veggies and beef meatballs. Spoon over the Thai coconut sauce. Sprinkle with coriander to serve.