Rukmini Iyer has unveiled a delightful and uncomplicated recipe for ginger sesame meatballs that promises to be a hit at the dinner table. This dish is not only quick to prepare but also versatile, allowing cooks to choose their preferred type of mince. With a cooking time of just 25 minutes, it’s the perfect option for busy families seeking a nourishing meal.
The Essence of Comfort Food
Every fortnight, Iyer finds herself whipping up these flavour-packed meatballs for her children, typically opting for chicken mince. She has discovered that the texture is notably improved when using an air fryer, which she enthusiastically endorses. However, she acknowledges that cooking in batches may be necessary depending on the size of the air fryer, leading her to provide traditional oven timings as an alternative.
Ingredients that Shine
To create these scrumptious meatballs, Iyer emphasises the importance of using high-quality mince, as it significantly enhances the overall flavour. Here’s what you’ll need:
– 4cm piece fresh ginger, peeled and finely grated
– 2 garlic cloves, peeled and finely grated
– 3 spring onions, trimmed and roughly chopped
– 2 tablespoons sesame seeds
– 10g coriander, leaves and tender stems
– 50g fresh white breadcrumbs
– 500g mince (chicken, lamb, or vegan)
– 1 egg
– 1 teaspoon sea salt flakes
– 2 tablespoons sesame oil
– 3 pak choi, cut into quarters
– 200g basmati rice
– 400ml boiling water
For the dressing:
– 100g smooth or crunchy peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons rice-wine vinegar
– 2 small garlic cloves, peeled and finely grated
– 2cm piece ginger, peeled and finely grated
– 1 small red chilli, finely chopped
Step-by-Step Preparation
Begin by combining the ginger, garlic, spring onions, sesame seeds, coriander, and breadcrumbs in a food processor, blitzing until you achieve a rough paste. If you prefer a more hands-on approach, finely chop the spring onions and coriander, mixing everything in a large bowl.
Next, preheat your oven to 200°C (180°C fan) or 390°F (gas mark 6). Shape the meatball mixture into walnut-sized balls and place them in a large roasting tin. Drizzle half of the sesame oil over the meatballs and gently toss them to ensure they’re evenly coated. Dress the pak choi with the remaining oil and arrange it around the meatballs, allowing them to brown beautifully during baking. Cook for 25 minutes, or until the meatballs are thoroughly cooked.
While the meatballs are baking, prepare the rice by placing it in a microwave-safe bowl and covering it with boiling water. Allow it to cook in the microwave for approximately 11 minutes before letting it rest for an additional 10 minutes.
Finally, whisk together all the dressing ingredients in a bowl, adding a couple of tablespoons of water if necessary to achieve your desired consistency. Taste and adjust the soy sauce and vinegar as needed, then set the dressing aside.
Serving Suggestions
Serve the ginger sesame meatballs hot alongside the pak choi and fluffy rice, with the dressing on the side for an extra flavour boost. This dish not only satisfies hunger but also brings a touch of warmth and comfort to any dining experience.
Why it Matters
In a world where time often feels scarce, Rukmini Iyer’s ginger sesame meatballs offer a beacon of culinary simplicity and joy. This recipe not only nourishes the body but also nurtures family connections around the dinner table. With its delightful blend of flavours and ease of preparation, it encourages home cooking, making healthy meals accessible and enjoyable for everyone.
