Thai

Combine mince, breadcrumbs, parmesan, basil, egg and half the garlic in a bowl. Season, mix until well combined. Roll level tablespoons of mixture into balls with damp hands.

Scatter flour on a plate, season with salt and pepper. Roll meatballs in flour to coat. Heat one tablespoon oil in a large frying pan over medium heat. Add half meatballs, cook, shaking pan often 4-5 minutes until browned. Remove to a plate, cover keep warm. Repeat with oil and remaining meatballs.

To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

Heat remaining oil in a saucepan over medium heat. Add onion and remaining garlic, cook for 5 minutes until soft. Add passata sauce and stock, bring to the boil. Simmer for 10 minutes until thickened slightly. Add the meatballs, cook for 5-8 minutes or until meatballs cooked through.

Stir the rice through the meatballs and sauce. Stir through basil leaves and season with salt and pepper. Scatter over parmesan and serve.