What are the main ingredients in Hoisin Glazed Ostrich Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Hoisin Glazed Ostrich Meatballs?

Calories: 798, Carbs: 97 grams, Fat: grams, Protein: 47.1 grams, Sugar: 18 grams, Salt: 1159 grams

How do I prepare Hoisin Glazed Ostrich Meatballs?

ALL TOGETHER NOW: Return the pan to a medium heat with a drizzle of oil. When hot, fry the meatballs for 2-3 minutes, until browned on all sides but not cooked through. Add in the hoisin sauce, the vegetable stock and 100ml of boiling water. Mix until fully combined and simmer for 4-5 minutes until slightly thickened, occasionally basting the meatballs. On completion, season with the lime juice (to taste) and a pinch of salt. FLUFFY BROWN RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water. Pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. PREP STEP: Boil a full kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Submerge the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion. MAKE THE MEATBALLS: In a bowl, place the mince, the spring onion whites, the grated garlic, and the grated ginger. Mix until well combined and season. Roll into 4-5 meatballs per portion. EAT UP!: Plate up the fluffy rice. Top with the meatballs and smother in the silky hoisin sauce. Scatter over the edamame beans, the toasted cashew nuts and the spring onion greens. Garnish with the fresh coriander. Enjoy!

What should be prepared from my kitchen to make Hoisin Glazed Ostrich Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Hoisin Glazed Ostrich Meatballs

Here we have the Asian-inspired, hoisin glazed meatballs of your dreams! Fragrant brown rice and a colourful pow of edamame beans will leave you in absolute taste bliss. Sprinkles of toasted cashews and spring onion round it out magnificently – truly a new foodie favourite!

Hoisin Glazed Ostrich Meatballs

with fluffy brown basmati rice & edamame beans

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Cashew Nuts
Edamame Beans
Free-range Ostrich Mince
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Hoisin Sauce
Lime Juice
Ostrich
Spring Onion
Spring Onions
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Hoisin Glazed Ostrich Meatballs

Serves 1

FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water. Pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE MEATBALLS
In a bowl, place the mince, the spring onion whites, the grated garlic, and the grated ginger. Mix until well combined and season. Roll into 4-5 meatballs.
PREP STEP
Boil a full kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Submerge the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the meatballs for 2-3 minutes, until browned on all sides but not cooked through. Add in the hoisin sauce, the vegetable stock and 65ml of boiling water. Mix until fully combined and simmer for 4-5 minutes until slightly thickened, occasionally basting the meatballs. On completion, season with the lime juice (to taste) and a pinch of salt.
EAT UP!
Plate up the fluffy rice. Top with the meatballs and smother in the silky hoisin sauce. Scatter over the edamame beans, the toasted cashew nuts and the spring onion greens. Garnish with the fresh coriander. Enjoy!

Brown Basmati Rice - 100ml
Free-range Ostrich Mince - 150g
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Cashew Nuts - 15g
Edamame Beans - 50g
Hoisin Sauce - 50ml
Vegetable Stock - 5ml
Lime Juice - 7,5ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water. Pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE MEATBALLS
In a bowl, place the mince, the spring onion whites, the grated garlic, and the grated ginger. Mix until well combined and season. Roll into 4-5 meatballs per portion.
PREP STEP
Boil a full kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Submerge the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the meatballs for 2-3 minutes, until browned on all sides but not cooked through. Add in the hoisin sauce, the vegetable stock and 100ml of boiling water. Mix until fully combined and simmer for 4-5 minutes until slightly thickened, occasionally basting the meatballs. On completion, season with the lime juice (to taste) and a pinch of salt.
EAT UP!
Plate up the fluffy rice. Top with the meatballs and smother in the silky hoisin sauce. Scatter over the edamame beans, the toasted cashew nuts and the spring onion greens. Garnish with the fresh coriander. Enjoy!

Brown Basmati Rice - 200ml
Free-range Ostrich Mince - 300g
Spring Onions - 2
Garlic Clove - 1
Fresh Ginger - 20g
Cashew Nuts - 30g
Edamame Beans - 100g
Hoisin Sauce - 100ml
Vegetable Stock - 10ml
Lime Juice - 15ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water. Pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE MEATBALLS
In a bowl, place the mince, the spring onion whites, the grated garlic, and the grated ginger. Mix until well combined and season. Roll into 4-5 meatballs per portion.
PREP STEP
Boil a full kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Submerge the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes, until browned on all sides but not cooked through. Add in the hoisin sauce, the vegetable stock and 150ml of boiling water. Mix until fully combined and simmer for 5-6 minutes until slightly thickened, occasionally basting the meatballs. On completion, season with the lime juice (to taste) and a pinch of salt.
EAT UP!
Plate up the fluffy rice. Top with the meatballs and smother in the silky hoisin sauce. Scatter over the edamame beans, the toasted cashew nuts and the spring onion greens. Garnish with the fresh coriander. Enjoy!

Brown Basmati Rice - 300ml
Free-range Ostrich Mince - 450g
Spring Onions - 3
Garlic Cloves - 2
Fresh Ginger - 30g
Cashew Nuts - 45g
Edamame Beans - 150g
Hoisin Sauce - 150g
Vegetable Stock - 15ml
Lime Juice - 22,5ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water. Pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE MEATBALLS
In a bowl, place the mince, the spring onion whites, the grated garlic, and the grated ginger. Mix until well combined and season. Roll into 4-5 meatballs per portion.
PREP STEP
Boil a full kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Submerge the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes, until browned on all sides but not cooked through. Add in the hoisin sauce, the vegetable stock and 200ml of boiling water. Mix until fully combined and simmer for 5-6 minutes until slightly thickened, occasionally basting the meatballs. On completion, season with the lime juice (to taste) and a pinch of salt.
EAT UP!
Plate up the fluffy rice. Top with the meatballs and smother in the silky hoisin sauce. Scatter over the edamame beans, the toasted cashew nuts and the spring onion greens. Garnish with the fresh coriander. Enjoy!