Five spice meatballs with plum sauce & Asian greens
- Olive oil spray
- 1 brown onion, finely chopped
- 2 tsp finely grated fresh ginger
- 1 tsp Chinese five spice
- 600g lean beef mince
- 80ml (1/3 cup) SPC Plum Sauce
- 2 tbs mirin (rice wine)
- 1 tbs salt-reduced soy sauce
- Steamed rice, to serve
- Steamed Asian greens, to serve
Heat a small non-stick frying pan over medium heat. Spray with olive oil spray to lightly grease. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the ginger and Chinese five spice, and cook, stirring, for 1 minute or until aromatic. Set aside for 5 minutes to cool slightly.
Combine the onion mixture and mince in a large bowl. Season with pepper. Roll 1 tablespoonful of the mixture into a ball. Transfer to a large plate. Repeat with remaining mince mixture.
Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray to lightly grease. Add the meatballs and cook, turning occasionally, for 8-10 minutes or until golden and cooked through. Combine the plum sauce, rice wine and soy sauce in a jug. Add to the pan and toss until the meatballs are coated and the sauce is heated through.
Spoon the steamed rice among serving plates. Top with the meatballs and drizzle over the sauce. Serve with steamed Asian greens.