What are the main ingredients in Sweet Chilli Glazed Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Sweet Chilli Glazed Meatballs?

Calories: 1326, Carbs: 321 grams, Fat: grams, Protein: 40.2 grams, Sugar: 34.6 grams, Salt: 2587 grams

How do I prepare Sweet Chilli Glazed Meatballs?

FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. TOASTED SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED CORN: Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MEATBALL PREP: In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. DINNER IS READY: Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef! ASIAN SLAW: In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge. GLAZED MEATBALLS: Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.

What should be prepared from my kitchen to make Sweet Chilli Glazed Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Sweet Chilli Glazed Meatballs

The real star of this dish is the slaw, consisting of charred corn, cabbage, julienne carrots, green leaves, fresh coriander, and toasted sesame seeds, all tossed together in the most delicious Asian dressing made from Kewpie mayo, sesame oil, and soy sauce. Served alongside fluffy Jasmine rice topped with juicy chicken meatballs smothered in sweet chilli sauce.

Sweet Chilli Glazed Meatballs

with fluffy rice & Asian slaw

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Asian Dressing
Cabbage
Chicken
Corn
Free-Range Chicken Mince
Fresh Coriander
Green Leaves
Jasmine Rice
Julienne Carrots
NOMU BBQ Rub
Sweet Chilli Sauce
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!

Jasmine Rice - 100ml
White Sesame Seeds - 5ml
Corn - 50g
Cabbage - 100g
Julienne Carrots - 100g
Green Leaves - 20g
Asian Dressing - 120ml
Fresh Coriander - 4g
Free-range Chicken Mince - 150g
NOMU BBQ Rub - 7,5ml
Sweet Chilli Sauce - 50ml

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!

Jasmine Rice - 200ml
White Sesame Seeds - 10ml
Corn - 100g
Cabbage - 200g
Julienne Carrots - 200g
Green Leaves - 40g
Asian Dressing - 240ml
Fresh Coriander - 8g
Free-range Chicken Mince - 300g
NOMU BBQ Rub - 15ml
Sweet Chilli Sauce - 100ml

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!

Jasmine Rice - 300ml
White Sesame Seeds - 15ml
Corn - 150g
Cabbage - 300g
Julienne Carrots - 300g
Green Leaves - 60g
Asian Dressing - 360ml
Fresh Coriander - 12g
Free-range Chicken Mince - 450g
NOMU BBQ Rub - 22,5ml
Sweet Chilli Sauce - 150ml

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!