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
Honey-soy Beef Meatballs
with fluffy rice, charred broccoli & black sesame seeds
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
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.
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.
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 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.
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!
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
Honey Soy - 45ml
Black Sesame Seeds - 5ml
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!
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
Honey Soy - 90ml
Black Sesame Seeds - 10ml
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.
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.
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 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.
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!
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
Honey Soy - 135ml
Black Sesame Seeds - 15ml
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.
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.
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 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.
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!
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
Honey Soy - 185ml
Black Sesame Seeds - 20ml
Woolies Products in this dish
