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Tip the ginger, garlic, spring onions, sesame seeds, coriander and breadcrumbs into a food processor and blitz to a rough paste.
Add the mince, egg and salt, and blitz again briefly until evenly incorporated.
Alternatively, finely chop the spring onions and coriander by hand, then mix everything in a large bowl.
Heat the oven to 200C (180C fan)/390F/gas mark 6.
Divide and shape the meatball mixture into just larger than walnut-in-the-shell-sized balls, and transfer to a large roasting tin.
Drizzle with half the sesame oil and gently turn the meatballs so they get coated in the oil.
Dress the pak choi with the remaining oil, then arrange in between the meatballs - you want the meatballs on top, so they brown.
Bake for 25 minutes, until the meatballs are cooked through.
Meanwhile, put the rice and boiling water in a microwaveable bowl, cover with a tight-fitting lid or a snug plate, and cook in a microwave on a medium heat for 11 minutes, then leave to stand for 10 minutes.
Whisk all the dressing ingredients in a bowl, using a couple of tablespoons of water to loosen, if need be.
Taste and adjust the soy and vinegar as needed, and set aside.
Serve the meatballs, pak choi and rice hot, with the sauce alongside.