Prep 10 mins
Cook 20 mins
Just love sticky recipes and especially plum ones, this one is from Recipe+, I would personally add a finely diced small red chilli to give a little zing and would add into the plum marinade and mirin. This is a microwave recipe and may vary depending on the wattage of your microwave unfortunately they don't state a wattage. They also suggest you could double the meatball mix and freeze for another day. No mirin use lemon juice. You could also use a mix of beef or lamb mince insteal of pork and beal but you will need to process 2 slices of day old white bread to make crumbs.
- 1⁄2 cup long grain white rice
- 125 g pork mince
- 125 g veal mince (or 250 grams pork and veal mince)
- 1 cup fresh breadcrumb (soft)
- 1 brown onion (small grated)
- 1 garlic clove (minced)
- 2 teaspoons ginger (finely grated)
- 2 teaspoons sesame oil
- 1 egg (lightly beaten)
- 3⁄4 cup marinade (sweet plum store bought)
- 2 tablespoons mirin
- 1 bunch baby bok choy (trimmed)
- Place rice and 1 1/4 cups warm water in a microwave safe bowl and microwave on high (100%) for 10-12 minutes, covered, or until rice is tender and almost all liquid has been absorbed.
- Combine mince, breadcrumbs, onion, garlic, ginger, sesame oil and egg in a medium bowl.
- Shape tablespoons of the mixture into 16 balls and place balls in a shallow microwave safe dish and cover loosely with plastic food wrap.
- Microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes and then turn the meatballs and microwave on high (100%) for a further 2 minutes or more.
- Whisk plum marinade and mirin in a small jug and pour over meatballs, microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes.
- arrange bok choy in a shallow microwave safe dish and add 2 tablespoons water, cover with lid or plastic food wrap and microwave on high (100%) for 1 minute and then drain.