Korean Chicken Meatball and Vegetable Tray Bake

How to make it

1. Preheat the oven to 200°C fan bake. Line a large oven tray with baking paper.
2. In a large bowl, combine the chicken mince, egg, panko breadcrumbs, crushed garlic, ginger, spring onions, soy sauce and sesame oil. Mix until just combined. Roll the chicken mixture into meatballs, approx 4-5 per serve.
3. Place the sweet potato, capsicum, zucchini, red onion and broccoli in a in a large roasting dish. Drizzle with the oil and gently turn to coat. Spread into an even layer and place the meatballs in amongst them.
4. Bake for 20 minutes, or until the meatballs are starting to turn golden and the vegetables are almost tender. While the vegetables and meatballs are cooking, cook the rice according to packet instructions.
5. Remove the tray from the oven. Pour over the ready sauce and gently turn the meatballs and vegetables to coat. Scatter over the edamame beans. Return to the oven for 8–10 minutes, until the meatballs are cooked through, the sauce is sticky and the edamame is hot.
6. Serve sprinkled with spring onions and cashew nuts with rice on the side.