Hoisin Beef Meatballs & Sesame Cabbage

Rinse the rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook for 15-20 min or until tender with a slight bite

Once cooked, drain and return to the pot and cover until serving

Meanwhile, grab a clean plate for the next step

Peel and finely chop (or grate) the garlic

Combine the garlic, beef mince, egg, breadcrumbs and 1 (2) soy sauce sachets in a large mixing bowl 

Season generously with salt and pepper and mix well (use clean hands) 

Divide the mince mixture into 6 (12) portions

Shape each portion into a ball (use wet hands for easy shaping)

Transfer the balls onto your plate and refrigerate until step 6

Wash, quarter and shred the cabbage very thinly (discard the woody stem)

Heat a large, wide-based pan (with a matching lid) over a high heat with 1 tbsp (2 tbsp) vegetable oil

Once hot, add the shredded cabbage and cook on a high heat for 2 min

Add a lid, turn the heat down to medium and cook for a further 4 min or until the cabbage is cooked but retains a slight crunch

Once cooked, remove from the heat

Add the remaining soy sauce, sesame oil and 1 tbsp (2 tbsp) sugar to the cabbage and mix through, then cover and set aside until serving 

Heat a separate pan with 1-2 tbsp vegetable oil on a medium-high heat

When hot, add the meatballs and cook on each side for 3 min

Add a lid and cook for a further 5-10 min or until cooked through

Set the table or do a little washing up while your meatballs are cooking!

Remove the lid from the meatball pan and add the hoisin sauce, moving the meatballs around for 30 seconds so that they are evenly coated and glazed