Honey-soy Beef Meatballs

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-soy Beef Meatballs

with fluffy rice, charred broccoli & black sesame seeds

4.6

77 reviews

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
Photo of Honey-soy Beef Meatballs

  1. READY THE RICE

    Place the rinsed rice in a pot with 200ml of salted water. Cover 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.

  2. MMMEATBALLS

    Place the mince in a bowl, add ½ of the NOMU rub, the grated ginger and garlic, the Spring Onion whites, ½ of the Dried Chilli Flakes (to taste), and a drizzle of oil. Combine and roll into 4-5 meatballs. In a small bowl, mix the Cornflour with 1 tsp of water and set aside.

  3. ROC THE BROC

    Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.

  4. STICKY Honey Soy

    Return the pan to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the Honey Soy and 80ml of water, and lower the heat. Simmer until reduced, 4-5 minutes. In the final 1-2 minutes, add the Cornflour mixture and cook until the sauce is thick and sticky.

  5. MOUTHWATERING MEAL

    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!

Download the Recipe

  1. READY THE RICE

    Place the rinsed rice in a pot with 400ml of salted water. Cover 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.

  2. MMMEATBALLS

    Place the mince in a bowl, add ½ of the NOMU rub, the grated ginger and garlic, the Spring Onion whites, 1⁄2 of the Dried Chilli Flakes (to taste), and a drizzle of oil. Combine and roll into 4-5 meatballs per portion. In a small bowl, mix the Cornflour with 2 tsp of water and set aside.

  3. ROC THE BROC

    Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.

  4. STICKY Honey Soy

    Return the pan to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the Honey Soy and 160ml of water, and lower the heat. Simmer until reduced, 5-6 minutes. In the final 1-2 minutes, add the Cornflour mixture and cook until the sauce is thick and sticky.

  5. MOUTHWATERING MEAL

    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!

Download the Recipe

  1. READY THE RICE

    Place the rinsed rice in a pot with 600ml of salted water. Cover 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.

  2. MMMEATBALLS

    Place the mince in a bowl, add ½ of the NOMU rub, the grated ginger and garlic, the Spring Onion whites, 1⁄2 of the Dried Chilli Flakes (to taste), and a drizzle of oil. Combine and roll into 4-5 meatballs per portion. In a small bowl, mix the Cornflour with 3 tsp of water and set aside.

  3. ROC THE BROC

    Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.

  4. STICKY Honey Soy

    Return the pan to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the Honey Soy and 240ml of water, and lower the heat. Simmer until reduced, 6-7 minutes. In the final 1-2 minutes, add the Cornflour mixture and cook until the sauce is thick and sticky.

  5. MOUTHWATERING MEAL

    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!

Download the Recipe

  1. READY THE RICE

    Place the rinsed rice in a pot with 800ml of salted water. Cover 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.

  2. MMMEATBALLS

    Place the mince in a bowl, add ½ of the NOMU rub, the grated ginger and garlic, the Spring Onion whites, 1⁄2 of the Dried Chilli Flakes (to taste), and a drizzle of oil. Combine and roll into 4-5 meatballs per portion. In a small bowl, mix the Cornflour with 4 tsp of water and set aside.

  3. ROC THE BROC

    Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.

  4. STICKY Honey Soy

    Return the pan to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the Honey Soy and 320ml of water, and lower the heat. Simmer until reduced, 7-8 minutes. In the final 1-2 minutes, add the Cornflour mixture and cook until the sauce is thick and sticky.

  5. MOUTHWATERING MEAL

    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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Honey-soy Beef Meatballs?

The preparation time for Honey-soy Beef Meatballs with fluffy rice, charred broccoli & black sesame seeds is between 20 and 40 minutes.

What is the total time required to make Honey-soy Beef Meatballs with fluffy rice, charred broccoli & black sesame seeds?

The total time required to make Honey-soy Beef Meatballs with fluffy rice, charred broccoli & black sesame seeds is between 35 and 55 minutes.

How many servings does Honey-soy Beef Meatballs provide?

4 servings

What are the main ingredients in Honey-soy Beef Meatballs?

Beef, Black Sesame Seeds, Broccoli Florets, Cornflour, Dried Chilli Flakes, Free-Range Beef Mince, Fresh Ginger, Garlic Clove, Garlic Cloves, Honey Soy, Jasmine Rice, NOMU Oriental Rub, Spring Onion, Spring Onions

What is the nutritional information of Honey-soy Beef Meatballs?

Calories: 887, Carbs: 104 grams, Fat: grams, Protein: 42.2 grams, Sugar: 20.6 grams, Salt: 2068 grams

How do I prepare Honey-soy Beef Meatballs?

READY THE RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover 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. MMMEATBALLS: Place the mince in a bowl, add ½ of the NOMU rub, the grated ginger and garlic, the spring onion whites, 1⁄2 of the dried chilli flakes (to taste), and a drizzle of oil. Combine and roll into 4-5 meatballs per portion. In a small bowl, mix the cornflour with 2 tsp of water and set aside. ROC THE BROC: Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. STICKY HONEY SOY: Return the pan to medium heat with a drizzle of oil. Fry the meatballs for 3-4 minutes, shifting as they colour. Add the honey soy and 160ml of water, and lower the heat. Simmer until reduced, 5-6 minutes. In the final 1-2 minutes, add the cornflour mixture and cook until the sauce is thick and sticky. MOUTHWATERING MEAL: 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!

What should be prepared from my kitchen to make Honey-soy Beef Meatballs?

Beef, Black Sesame Seeds, Broccoli Florets, Cornflour, Dried Chilli Flakes, Free-Range Beef Mince, Fresh Ginger, Garlic Clove, Garlic Cloves, Honey Soy, Jasmine Rice, NOMU Oriental Rub, Spring Onion, Spring Onions

How many calories does Honey-soy Beef Meatballs have?

887 calories

How much fat content does Honey-soy Beef Meatballs have?

grams

Woolies Products in this dish

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Add to Woolies Cart
Views: 853

Svg Vector Icons : http://www.onlinewebfonts.com/icon eCook - Your AI Powered Cookbook 🚀

© eCook

Privacy Policy | Terms Of Service