Baked Japanese Meatballs & Brown Rice with Charred Broccoli & Carrot

Cook Rice:

Preheat oven to 200°C. In a medium pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28-30 minutes, or until the water has been absorbed and the rice is tender. Season with salt and pepper to taste. Set aside.

Prepare Ingredients:

Peel and mince garlic and ginger. Trim carrot and cut into batons. Trim spring onion, finely dice white/light green part and thinly slice green ends. Cut broccoli into florets and slice stem into 5mm thickness.

Heat Sauce:

Combine meatball sauce (reserving 2 Tbsp of sauce aside) with ¹⁄₂ of the ginger and 3 Tbsp water in a small pot over medium heat. Bring to a simmer for 1-2 minute to infuse and take off the heat.

Make Meatballs:

In a bowl combine beef mince, remaining ginger, garlic, sesame oil (to taste), finely diced spring onion, salt and pepper. Using your hands, mix well and form into equal sized meatballs, about 4-5 per person.

Bake Meatballs & Veg:

Spread broccoli and carrot around the eadges of a lined baking tray. Drizzle with a little oil and season with salt and pepper. Place meatballs in the centre of the tray and brush with reserved meatball sauce. Cook in oven for 15 mintutes, then glaze meatballs once more and cook a further 5 minutes, until veg has charred and meatballs are browned.

You Plate It:

Divide brown rice bewteen bowls and top with meatballs and veg. Drizzle warmed sauce over the top and garnish with sesame seeds and slice green spring onion ends. Enjoy!