eCook Meal
Hoisin Glazed Ostrich Meatballs
with fluffy brown basmati rice & edamame beans
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R305.27
for 4 servings · R76.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Hoisin Sauce needs 200 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 1.33× packR69.32
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hoisin Glazed Ostrich Meatballs?
The preparation time for Hoisin Glazed Ostrich Meatballs with fluffy brown basmati rice & edamame beans is between 15 and 30 minutes.
What is the total time required to make Hoisin Glazed Ostrich Meatballs with fluffy brown basmati rice & edamame beans?
The total time required to make Hoisin Glazed Ostrich Meatballs with fluffy brown basmati rice & edamame beans is between 35 and 55 minutes.
How many servings does Hoisin Glazed Ostrich Meatballs provide?
4 servings
What are the main ingredients in Hoisin Glazed Ostrich Meatballs?
Brown Basmati Rice, Cashew Nut, Edamame Beans, Fresh Coriander, Garlic, Ginger, Hoisin Sauce, Lime Juice, Ostrich, Ostrich Mince, Spring Onion, Vegetable Stock
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?
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!
What should be prepared from my kitchen to make Hoisin Glazed Ostrich Meatballs?
Brown Basmati Rice, Cashew Nut, Edamame Beans, Fresh Coriander, Garlic, Ginger, Hoisin Sauce, Lime Juice, Ostrich, Ostrich Mince, Spring Onion, Vegetable Stock
How many calories does Hoisin Glazed Ostrich Meatballs have?
798 calories
How much fat content does Hoisin Glazed Ostrich Meatballs have?
grams