For the meatballs
500 g pork mince
1 Tbsp roasted sesame oil
1 tsp fresh ginger, grated
2 Tbsp fresh coriander, minced
1 stalk lemongrass, inner stalk finely chopped or grated
1 large egg
2 Tbsp panko bread crumbs
2 cloves garlic, minced
½ tsp chilli flakes
¼ tsp salt
¼ tsp white pepper

For the rice
3 Tbsp olive oil
1 large white onion, finely sliced
2 cloves garlic, minced
2 Tbsp tomato paste
4 large fresh tomatoes, diced or grated
1 tsp chilli powder
1 tsp sugar
4 cups vegetable stock, or more as needed
1 ½ cups Spekko Long Grain White Rice
1 lemon, juiced
¼ cup fresh mint, chopped
½ cup fresh coriander, chopped
Salt and pepper to taste

1. In a large bowl mix together all the meatball ingredients. Using your hands mix until combined. Roll out the meatballs to just smaller than a golf ball.

2. In a large non-stick pan, heat up 2 Tbsp of the neutral oil, fry the meatballs off in batches until browned on all sides and cooked through. Remove and set aside.

3. In the same pan heat the last bit of oil, add the onions and sauté until translucent. Add the garlic and cook until just fragrant.

4. Add the tomato paste and cook for about 2 minutes.

5. Add the fresh tomatoes, chilli powder and sugar. Cook down for about 5 minutes.

6. Add the stock and the rice. Cook for about 6 minutes, stirring occasionally. If the rice is not brothy enough, add more vegetable stock.

7. Add the lemon juice and the meatballs back to the pan and cook for another 5 minutes until the rice is fully cooked and the meatballs are heated through.

8. Serve in bowls with plenty of fresh coriander and mint and fresh lemon juice.