2 tablespoons vegetable oil
½ cup teriyaki marinade
2 x 400g bags stir-fry vegetables (see Tip)
1 tablespoon sesame seeds, toasted
450g packet microwave jasmine rice
500g lean pork mince
1 tablespoon fresh ginger paste
2 cloves garlic, crushed
1 egg, lightly beaten
¾ cup panko breadcrumbs
To make meatballs, heat rice according to packet directions. Transfer ½ cup of the rice to a large bowl, reserving remaining rice to serve.
Add mince, ginger, garlic and egg to rice. Mix well. Roll heaped tablespoons of mixture into balls. (Makes about 20.) Toss in breadcrumbs to coat.
Heat oil in a large, non-stick roasting pan in a hot oven (200C) for 10 minutes. Carefully remove pan. Add meatballs in a single layer. Return to hot oven. Cook, turning halfway, for 20 minutes. Remove pan.
Stir marinade into ½ cup boiling water in a heatproof jug. Add to meatballs with vegetables. Stir with a wooden spoon to mix well.
Return pan to hot oven. Cook for a further 15 minutes, or until meatballs are cooked and vegetables are just tender.
Sprinkle with sesame seeds. Serve with reserved hot rice.