Treat the fam to some home-made Asian cuisine by preparing these delicious ginger and chicken meatballs with mixed greens!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the ginger and chicken meatballs
500 g chicken mince
½ cup crushed ginger biscuits
½ cup finely chopped spring onion
2 garlic cloves, grated
1 egg, whisked
2 tsp sesame oil
2 tsp soy sauce
¼ tsp salt
For the greens
1 head bok choy
½ tsp chilli flakes
3 tbsp olive oil
1 broccoli, broken into florets

METHOD
For the ginger and chicken meatballs
1. Preheat oven to 180°C.
2. Combine all the ingredients in a bowl, making sure everything is properly mixed. Season well.
3. Measure out ¼ cupfuls of mixture and shape into meatballs.
4. In a pan, over high heat, brown and seal the meatballs. Then transfer to a baking tray and roast in the oven for 15 minutes, until cooked through.
For the greens
1. Bring a pot of salted water to the boil. Blanch the bok choy, and then refresh in a bowl of ice water for 3 minutes.
2. Slice the bok choy and set aside.
3. Heat the chilli flakes and olive oil in a pan and sauté the broccoli. Season and remove from the pan. Now sauté the bok choy. Season well.

Tip: For a vegetarian option, swap the chicken mince for mashed tinned chickpeas.

Recipe & styling: Joni Dames
Photography: Sean Dollery // HMimages.co.za

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