Asian Chicken Meatballs with Bok Choy

Preheat oven to 200°C and roast sesame seeds on a baking tray for a few minutes until golden (check them as they can burn easily). Set aside.

In a food processor, pulse together the shallot, ginger, carrot, zest, salt and pepper a few times to mix. (Don't overmix). Combine with the chicken mince and water chestnuts in a bowl and mix together well. With oiled hands roll heaped tablespoon into balls.

Heat a frypan with 2 tsp of oil and pan fry for a couple of minutes to brown before placing on baking tray and finishing in the oven on bake for 10-15 minutes until cooked.

Meanwhile, combine mirin, soy sauce and sesame oil in a small saucepan and simmer for a minute to thicken. Stir through lemon juice.

Bring a saucepan of salted water to the boil and cook bok choy for 1 minute, then drain. Divide between two bowls and top with meatballs and sauce, spring onion, coriander and toasted sesame seeds. Prepare rice according to packet instructions if in your ingredients and add to your meal.

Energy 1845.93kj Calories 440.74cal Protein 32.16g Fibre 3.16g Fat 21.00g Saturated Fat 4.55g Carbs 23.43g Sugar