Glazed Meatballs with Asian Slaw

How to make it

1. Rinse the rice and cook according to packet instructions.
2. In a large bowl, combine the mince, spring onions, garlic, ginger, egg, breadcrumbs, oyster sauce and sesame oil. Season with salt and pepper. Mix until just combined. Roll into large walnut sized balls.
3. Heat a film of oil in a large frying pan over medium heat. Fry the meatballs for 8–10 minutes, turning occasionally, until golden and cooked through. Remove from the pan and set aside.
4. Wipe out the pan and return to medium heat. Add the glaze ingredients of soy sauce, honey, rice vinegar and hoisin sauce. Bring to a simmer. Stir in the cornflour mixture and cook for 1–2 minutes, until thickened.
5. Return the meatballs to the pan and toss to coat in the glaze. Simmer for a further 2 minutes. In a large bowl, combine the cabbage, carrot, capsicum and spring onion. Drizzle with the dressing and toss to combine.
6. Serve the glazed meatballs on a bed of rice with a generous helping of slaw on the side. Sprinkle with sesame seeds and chopped coriander.