Asian Meatballs and Mixed Vegetable Stirfry
The bright blend of colours means this meal is not only delicious and family friendly, but also packed with a nutrients.
- Time
- 25 minutes
- Serves
- 4
- Calories
- 287
Ingredients
- 450g heart smart beef mince
- 2 tbsp shallots, sliced
- 4 tbsp basil, chopped
- 1 tbsp oyster sauce
- 1 red chilli, finely chopped
- 1 tbsp sweet chilli sauce
- 200g field mushrooms, sliced
- 300g bok choy leaves
- 2 large carrots, sliced into matchsticks
- 300g snow peas, sliced thinly lengthways
- 30g cashews
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
Method
- Preheat oven to 180o
- Combine mince, shallots, basil, oyster sauce and in a bowl and mix well. Roll mixture into balls and place on an oven tray lined with baking paper. Bake for 10mins. Remove from oven. Brush with sweet chilli sauce and return to the oven for a further 5 minutes.
- In a non-stick pan, fry vegetables, except bok choy, until slightly softened. Add the bok choy, cashews, rice wine vinegar and soy sauce and toss to coat.
- Serve meatballs on a bed of vegetables.