Asian-style pork meatballs

Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture. Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat. Preheat oven to 180?C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches. To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute. Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through. Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.