Asian-style meatballs

Ingredients (serves 4):

500g  mince

4 shallots, ends trimmed, thinly sliced

5 water chestnuts, finely chopped

1 garlic clove, crushed

1/4 cup chopped fresh coriander leaves

3 tsp soy sauce

3 tsp oyster sauce

1 tsp sesame oil

1 egg, lightly whisked

40g (1/4 cup) plain flour

2 tsp peanut oil

Steamed rice, to serve

 

Steamed Asian greens, to serve

Sauce

250ml (1 cup) chicken stock

3 tsp soy sauce

3 tsp oyster sauce

2 tsp cornflour

Method:

Step 1: Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture. 

Step 2: Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.

Step 3: Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches. 

Step 4: To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute. 

Step 5: Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through. 

Step 6: Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.