Sticky Ginger Sesame Chicken Meatballs

An Italian-inspired meat dish gets umami-fied with Asian ingredients. A fusion of garlic, ginger, NOMU Oriental Rub & chicken mince is rolled into flavourbombs, pan fried, and coated in a special UCOOK oriental sauce. Served with fluffy basmati rice, charred broccoli, and garnishings of toasted sesame seeds & chilli flakes.

Sticky Ginger Sesame Chicken Meatballs

with charred broccoli florets

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive & coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
Photo of Sticky Ginger Sesame Chicken Meatballs
  1. RICE, RICE, BABY

    Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. OPEN SESAME

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. MOUTHWATERING MEATBALLS

    In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.

  4. CHARRED BROCCOLI

    Return the pan to 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 and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.

  5. ASIAN AROMAS

    Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 50ml of water. Simmer until slightly reduced, 3-4 minutes. Remove from the heat.

  6. SET THE TABLE

    Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.

  • White Basmati Rice - 100ml

  • White Sesame Seeds - 5ml

  • Free-range Chicken Mince - 150g

  • Spring Onion - 1

  • Garlic Clove - 1

  • Fresh Ginger - 10g

  • NOMU Oriental Rub - 10ml

  • Broccoli Florets - 150g

  • Oriental Sauce - 80ml

  • Dried Chilli Flakes - 5ml

  1. RICE, RICE, BABY

    Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. OPEN SESAME

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. MOUTHWATERING MEATBALLS

    In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.

  4. CHARRED BROCCOLI

    Return the pan to 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 and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.

  5. ASIAN AROMAS

    Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 100ml of water. Simmer until slightly reduced, 3-4 minutes. Remove from the heat.

  6. SET THE TABLE

    Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.

  • White Basmati Rice - 200ml

  • White Sesame Seeds - 10ml

  • Free-range Chicken Mince - 300g

  • Spring Onion - 1

  • Garlic Clove - 1

  • Fresh Ginger - 20g

  • NOMU Oriental Rub - 20ml

  • Broccoli Florets - 300g

  • Oriental Sauce - 160ml

  • Dried Chilli Flakes - 10ml

  1. RICE, RICE, BABY

    Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. OPEN SESAME

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. MOUTHWATERING MEATBALLS

    In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.

  4. CHARRED BROCCOLI

    Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 6-8 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.

  5. ASIAN AROMAS

    Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 150ml of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.

  6. SET THE TABLE

    Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.

  • White Basmati Rice - 300ml

  • White Sesame Seeds - 15ml

  • Free-range Chicken Mince - 450g

  • Spring Onions - 2

  • Garlic Cloves - 2

  • Fresh Ginger - 30g

  • NOMU Oriental Rub - 30ml

  • Broccoli Florets - 450g

  • Oriental Sauce - 240ml

  • Dried Chilli Flakes - 15ml

  1. RICE, RICE, BABY

    Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. OPEN SESAME

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. MOUTHWATERING MEATBALLS

    In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.

  4. CHARRED BROCCOLI

    Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 6-8 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.

  5. ASIAN AROMAS

    Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 200ml of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.

  6. SET THE TABLE

    Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.

  • White Basmati Rice - 400ml

  • White Sesame Seeds - 20ml

  • Free-range Chicken Mince - 600g

  • Spring Onions - 2

  • Garlic Cloves - 2

  • Fresh Ginger - 40g

  • NOMU Oriental Rub - 40ml

  • Broccoli Florets - 600g

  • Oriental Sauce - 320ml

  • Dried Chilli Flakes - 20ml

Frequently Asked Questions

What is the preparation time for Sticky Ginger Sesame Chicken Meatballs?

The preparation time for Sticky Ginger Sesame Chicken Meatballs with charred broccoli florets is between 25 and 40 minutes.

What is the total time required to make Sticky Ginger Sesame Chicken Meatballs with charred broccoli florets?

The total time required to make Sticky Ginger Sesame Chicken Meatballs with charred broccoli florets is between 40 and 55 minutes.

How many servings does Sticky Ginger Sesame Chicken Meatballs provide?

4 servings

What are the main ingredients in Sticky Ginger Sesame Chicken Meatballs?

Broccoli Florets, Chicken, Dried Chilli Flakes, Free-Range Chicken Mince, Fresh Ginger, Garlic Clove, Garlic Cloves, NOMU Oriental Rub, Oriental Sauce, Spring Onion, Spring Onions, White Basmati Rice, White Sesame Seeds

What is the nutritional information of Sticky Ginger Sesame Chicken Meatballs?

Calories: 799, Carbs: 122 grams, Fat: grams, Protein: 42.4 grams, Sugar: 33.3 grams, Salt: 1286 grams

How do I prepare Sticky Ginger Sesame Chicken Meatballs?

RICE, RICE, BABY: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. MOUTHWATERING MEATBALLS: In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. CHARRED BROCCOLI: Return the pan to 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 and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season. SET THE TABLE: Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens. ASIAN AROMAS: Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 100ml of water. Simmer until slightly reduced, 3-4 minutes. Remove from the heat.

What should be prepared from my kitchen to make Sticky Ginger Sesame Chicken Meatballs?

Broccoli Florets, Chicken, Dried Chilli Flakes, Free-Range Chicken Mince, Fresh Ginger, Garlic Clove, Garlic Cloves, NOMU Oriental Rub, Oriental Sauce, Spring Onion, Spring Onions, White Basmati Rice, White Sesame Seeds

How many calories does Sticky Ginger Sesame Chicken Meatballs have?

799 calories

How much fat content does Sticky Ginger Sesame Chicken Meatballs have?

grams

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Views: 960