Check out this delicious & flavourful dish to add to your weekly dinner rotation. Sticky Asian-style meatballs are served on a bed of fluffy rice with charred broccoli, black sesame seeds & fresh spring onion greens. Juicy, bouncy and tender, it’s absolutely divine!
Honey-garlic Beef Meatballs
Honey-garlic Beef Meatballs
with fluffy rice, charred broccoli & black sesame seeds
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Black Sesame Seeds
- Broccoli Florets
- Cornflour
- Dried Chilli Flakes
- Free-Range Beef Mince
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- NOMU Oriental Rub
- Spring Onion
- Spring Onions
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
FLUFFY RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
MEATBALL MAMBO
Place the mince in a bowl, add ½ of the rub, grated ginger, garlic, spring onion whites, ½ of the dried chilli (to taste), and a drizzle of oil. Mix to combine and roll into 4-5 meatballs. In a small bowl, mix the cornflour with 1 tsp of water and set aside.
CHARRED BROC
Place a nonstick pan over medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes, shifting occasionally, until charred. In the final minutes, sprinkle over the remaining rub, toss in a knob of butter, and mix to combine. Remove from the pan and season.
STICKY SWEET SOY SAUCE
Return the pan (wiped down, if necessary) to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the sweet soy and 80ml of water, and lower the heat. Simmer for 4-5 minutes until reduced. In the final 1-2 minutes, add the cornflour mixture and cook until the sauce is thick and sticky.
DINNER IS SERVED!
Make a bed of fluffy rice, top with the charred broccoli, meatballs and all the sauce. Sprinkle over the remaining dried chilli (to taste) and black sesame seeds. Garnish with spring onion greens. Well done, Chef!
Jasmine Rice - 100ml
Free-range Beef Mince - 150g
NOMU Oriental Rub - 15ml
Fresh Ginger - 20g
Garlic Clove - 1
Spring Onion - 1
Dried Chilli Flakes - 5ml
Cornflour - 5ml
Broccoli Florets - 150g
Sweet Soy - 45ml
Black Sesame Seeds - 5ml
FLUFFY RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
MEATBALL MAMBO
Place the mince in a bowl, add ½ of the rub, grated ginger, garlic, spring onion whites, ½ of the dried chilli (to taste), and a drizzle of oil. Mix to combine and roll into 4-5 meatballs per portion. In a small bowl, mix the cornflour with 2 tsp of water and set aside.
CHARRED BROC
Place a nonstick pan over medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 5-6 minutes, shifting occasionally, until charred. In the final minutes, sprinkle over the remaining rub, toss in a knob of butter, and mix to combine. Remove from the pan and season.
STICKY SWEET SOY SAUCE
Return the pan (wiped down, if necessary) to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the sweet soy and 160ml of water, and lower the heat. Simmer for 5-6 minutes until reduced. In the final 1-2 minutes, add the cornflour mixture and cook until the sauce is thick and sticky.
DINNER IS SERVED!
Make a bed of fluffy rice, top with the charred broccoli, meatballs and all the sauce. Sprinkle over the remaining dried chilli (to taste) and black sesame seeds. Garnish with spring onion greens. Well done, Chef!
Jasmine Rice - 200ml
Free-range Beef Mince - 300g
NOMU Oriental Rub - 30ml
Fresh Ginger - 40g
Garlic Clove - 1
Spring Onions - 2
Dried Chilli Flakes - 10ml
Cornflour - 10ml
Broccoli Florets - 300g
Sweet Soy - 90ml
Black Sesame Seeds - 10ml
FLUFFY RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
MEATBALL MAMBO
Place the mince in a bowl, add ½ of the rub, grated ginger, garlic, spring onion whites, ½ of the dried chilli (to taste), and a drizzle of oil. Mix to combine and roll into 4-5 meatballs per portion. In a small bowl, mix the cornflour with 3 tsp of water and set aside.
CHARRED BROC
Place a nonstick pan over medium heat with a drizzle of oil. When hot, fry the broccoli pieces for minutes, shifting occasionally, until charred. In the final minutes, sprinkle over the remaining rub, toss in a knob of butter, and mix to combine. Remove from the pan and season.
STICKY SWEET SOY SAUCE
Return the pan (wiped down, if necessary) to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the sweet soy and 240ml of water, and lower the heat. Simmer for 6-7 minutes until reduced. In the final 1-2 minutes, add the cornflour mixture and cook until the sauce is thick and sticky.
DINNER IS SERVED!
Make a bed of fluffy rice, top with the charred broccoli, meatballs and all the sauce. Sprinkle over the remaining dried chilli (to taste) and black sesame seeds. Garnish with spring onion greens. Well done, Chef!
Jasmine Rice - 300ml
Free-range Beef Mince - 450g
NOMU Oriental Rub - 45ml
Fresh Ginger - 60g
Garlic Cloves - 2
Spring Onions - 3
Dried Chilli Flakes - 15ml
Cornflour - 15ml
Broccoli Florets - 450g
Sweet Soy - 135ml
Black Sesame Seeds - 15ml
FLUFFY RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
MEATBALL MAMBO
Place the mince in a bowl, add ½ of the rub, grated ginger, garlic, spring onion whites, ½ of the dried chilli (to taste), and a drizzle of oil. Mix to combine and roll into 4-5 meatballs per portion. In a small bowl, mix the cornflour with 4 tsp of water and set aside.
CHARRED BROC
Place a nonstick pan over medium heat with a drizzle of oil. When hot, fry the broccoli pieces for minutes, shifting occasionally, until charred. In the final minutes, sprinkle over the remaining rub, toss in a knob of butter, and mix to combine. Remove from the pan and season.
STICKY SWEET SOY SAUCE
Return the pan (wiped down, if necessary) to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the sweet soy and 320ml of water, and lower the heat. Simmer for 7-8 minutes until reduced. In the final 1-2 minutes, add the cornflour mixture and cook until the sauce is thick and sticky.
DINNER IS SERVED!
Make a bed of fluffy rice, top with the charred broccoli, meatballs and all the sauce. Sprinkle over the remaining dried chilli (to taste) and black sesame seeds. Garnish with spring onion greens. Well done, Chef!
Jasmine Rice - 400ml
Free-range Beef Mince - 600g
NOMU Oriental Rub - 60ml
Fresh Ginger - 80g
Garlic Cloves - 2
Spring Onions - 4
Dried Chilli Flakes - 20ml
Cornflour - 20ml
Broccoli Florets - 600g
Sweet Soy - 185ml
Black Sesame Seeds - 20ml
Woolies Products in this dish
