Ginger and sesame meatballs recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 445 calories / serving
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Place the mince in a large bowl, add the ginger, garlic, spice and sesame seeds and plenty of seasoning, then mix together. Divide the mixture into 48 then use wet hands to roll each into a small ball.

Heat the oil in a large wok or frying pan, add the the meatballs and cook for 6-8mins or until golden brown.

Add the spring onions and pak choy stalks, stir fry for 2 mins. Add the soy, sesame, beef stock and mix well. Blend the cornflour to a smooth paste with cold water. Add the cornflour paste and pak choy leaves to the wok and stir fry until just wilted. Serve straight away with noodles. 

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, turning occasionally until the dish is heated through.

See more Chinese New Year recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g lean beef mince
  • 4cm piece root ginger, grated
  • 1 clove garlic, crushed
  • ½tsp Chinese 5 spice
  • 2tsp sesame seeds
  • salt
  • freshly ground black pepper
  • 2tbsp sunflower oil
  • 4 spring onions, trimmed and sliced
  • 250g pak choy, thickly sliced but leaves and stalks separated
  • 2tbsp soy sauce
  • 1tbsp sesame oil
  • 150ml beef stock
  • 2tbsp cornflour
  • egg noodles to serve
  • Energy 1840kj 445kcal 22%
  • Fat 30g 43%
  • Saturates 10g 50%
  • Sugars 2g 2%
  • Salt 2g 33%

of the reference intake
Carbohydrate 16.5g Protein 26.8g Fibre 1.2g


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