In the Chop’n’Prep, chop together the onion, garlic and the ginger for the meatballs and put them in the Thatsa Bowl.
Add all the other ingredients for the meatballs and mix. Make meatballs of about 1 ½ inches diameter, using a measuring spoon to help.
Place the meatballs in the Tupperwave stack cooker Colander, on top of the 1.75L Tupperwave.
Place the rice and water in the 3L Tupperwave.
Cook in stack position for 20 minutes on high.
Remove the meatballs from the colander and set aside.
Remove the grease from the 1.75L Tupperwave.
Add the oil for the sauce.
Chop the garlic, onion, and the ginger in the Power Chef.
Add to the 1.75L Tupperwave and cook for 3 minutes on high with the handles misaligned.
Add the rest of the Ingredients of the sauce to the Power Chef and mix.
Add to the onion mix in the Tupperwave 1.75L. Mix well.
Add the cooked meatballs and cover them well with the sauce.
Return the 1.75L container to the microwave and cook the meatballs in the sauce for another 5 minutes.
Serve the meatballs and sauce with the rice.