Meatballs with Ginger Rice

Meatballs with Ginger Rice. Minced, Green onions, trimmed and thinly sliced, 140g - shiitake mushrooms, stemmed and sliced 230g - cremini mushrooms, sliced.

Jamie Vespa

30 + 25 min · 4

Ingredients

• 12 g Minced
• 50 g Green onions, trimmed and thinly sliced
• 370 g 140g - shiitake mushrooms, stemmed and sliced 230g - cremini mushrooms, sliced
• 425 g Drained, rinsed, and patted dry
• 55 g Raw egg
• 210 g White basmati rice, dry weight
• 40 g Olive oil
• 5 g Red pepper flakes
• 100 g Fresh white breadcrumbs
• 8 g Chopped
• 80 g Soy sauce
• 5 g Minced
• 120 g Prepared vegetable stock
• 15 g Honey
• 8 g For garnish
• 30 g Rice vinegar
• 4.5 g Table salt
• 480 g Water
• 6 g For thickening the sauce

Preparation

1. Heat 10 g of olive oil in a large frying pan. Cook the sliced mushrooms for 8–10 minutes until golden. Add half the spring onions, 6 g of garlic and half the finely chopped fresh chilli. Cook for 2 minutes, then let cool slightly.
2. Pulse the mushroom mixture, chickpeas, breadcrumbs, egg, coriander, 2 teaspoons of soy sauce and ¼ teaspoon of salt in a food processor. Stop to scrape down the sides as needed. Keep some texture; do not purée.
3. Transfer the mixture to a bowl and refrigerate for at least 30 minutes, or overnight.
4. While the mixture chills, heat 10 g of olive oil in a saucepan. Cook the remaining spring onions and 6 g of garlic with the fresh ginger for 2–3 minutes. Add the basmati rice and stir for 1 minute. Pour in 480 ml water, add the remaining salt, cover and simmer gently for about 15 minutes, or until tender. Keep covered until serving.
5. For the sauce, whisk the remaining soy sauce with the cold vegetable stock, rice vinegar, honey, 6 g of corn starch and the remaining finely chopped fresh chilli until smooth. Set aside.
6. Use a medium cookie dough scoop to scoop out 1.5 tablespoon amounts of mushroom mixture and gently form/roll into 20 to 21 golfball-sized meatballs.
7. Heat the remaining 20 g of olive oil in a large frying pan over medium-high heat. Cook the meatballs for 5–7 minutes, turning to brown all sides. Work in batches if necessary, dividing the oil between them. Reduce the heat if they brown too quickly.
8. Once all of the mushroom meatballs are browned, pour sauce into pan. Cook 2 minutes, until thickened, tossing to coat meatballs in sauce. Serve meatballs and sauce over rice with any remaining green onions and toasted sesame seeds as garnish.