Meatballs (serves 4)
500g minced chicken
1 large carrot grated
1 small zucchini grated
1 onion diced
1 tbsp crushed garlic
1 tbsp grated ginger
1tbsp miso paste + 1 tbsp warm water
1 slice whole wheat bread

MISO GLAZE
1 tbsp sesame oil
1/2 cup rice wine vinegar
1/2 cup mirin
1/4 cup soy sauce
2 tbsp miso paste
2 tbsp. Honey
1 tbsp corn flour mixed with 2tbsp water

To serve with
1 cup brown rice
4 cups bok choy , tbsp minced garlic, tsp sesame oil, juice of one lemon

Method:

1. Breadcrumbs: leave bread exposed on counter top 1-2 hours before you want to make the meatballs then blend into breadcrumbs (alternatively use – 1/4 cup store bought breadcrumbs)
2. Prep: Soak your rice and bok chow (separately)
3. Mix all of the above and form into 16 meatballs combine miso paste with a little warm water to dissolve before adding it to the meat mixture
4. Rice: rinse your rice to remove excess starch, then place the (1 cup) raw rice in a pot with 1.5 cups of water and a teaspoon of salt. (*note many packets of rice will call for a higher water ratio but this can lead to mushy rice)Bring the rice to a boil on high heat, once boiling lower the temperature and let simmer for 30mins until all the water is absorbed and rice is cooked through.
5. Once the rice is on the stove bake meatballs in oven 20 mins turning once until cooked through and browned – remove from oven
6. While your meatballs are baking, make your glaze by combining all (glaze) ingredients aside from cornflour/water in a sauce pan until fragrant. Once blended and fragrant add mix cornflour and water together then into the sauce and stir until thick and glossy.
7. Bok Choy: drain bok choy and shake off excess water , add 1 tsp of sesame oil to a hot wok or pan then in bok choy, cook 2-4 mins – squeeze the juice of one lemon
   
8. Top your meatballs with the glaze sprinkle with sesame seeds and serve with your rice and greens

Bursting w flavour packed w protein easy weeknight dinner -enjoy