Teriyaki Glazed Beef Meatballs and Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, in a large bowl, combine a third of the garlic, the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with plenty of pepper and mix together with your hands. Roll into even-sized balls, 5 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince. 

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pak choi and stir-fry until just soft, 3-4 mins, then transfer to a bowl. Cover with a lid or foil to keep warm.

Pop the (now empty) pan back onto medium heat with another drizzle of oil. Once hot, add the remaining garlic and cook for 30 secs.

Pour the teriyaki, sambal (add less if you'd prefer things milder) and water for the sauce (see pantry for amount) into the garlic pan. Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. 

Once the meatballs are cooked, add them into the sauce along with the peas. Simmer until piping hot, 1-2 mins. 

Add a squeeze of lime juice from a lime wedge. Taste and add salt, pepper and more lime juice if you feel it needs it.

Stir through the butter (see pantry for amount) until melted. Add a splash of water if needed.