eCook Meal
Sweet Chilli Glazed Meatballs
with fluffy rice & Asian slaw
The real star of this dish is the slaw, consisting of charred corn, cabbage, julienne carrots, green leaves, fresh coriander, and toasted sesame seeds, all tossed together in the most delicious Asian dressing made from Kewpie mayo, sesame oil, and soy sauce. Served alongside fluffy Jasmine rice topped with juicy chicken meatballs smothered in sweet chilli sauce.
Serving guide
Choose your portion size.
FLUFFY RICE
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, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED 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.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred Corn, the sliced Cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!
FLUFFY RICE
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, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED 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.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred Corn, the sliced Cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!
FLUFFY RICE
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, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED 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.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred Corn, the sliced Cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!
FLUFFY RICE
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, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED 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.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SLAW
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred Corn, the sliced Cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge.
MEATBALL PREP
In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
GLAZED MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat.
DINNER IS READY
Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.50
for 4 servings · R71.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Sweet Chilli Sauce needs 200 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 44% of packR20.00
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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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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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Julienne Carrots needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
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Asian Dressing needs 480 mlAsian Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU BBQ Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet Chilli Glazed Meatballs?
The preparation time for Sweet Chilli Glazed Meatballs with fluffy rice & Asian slaw is between 20 and 35 minutes.
What is the total time required to make Sweet Chilli Glazed Meatballs with fluffy rice & Asian slaw?
The total time required to make Sweet Chilli Glazed Meatballs with fluffy rice & Asian slaw is between 40 and 55 minutes.
How many servings does Sweet Chilli Glazed Meatballs provide?
4 servings
What are the main ingredients in Sweet Chilli Glazed Meatballs?
Asian Dressing, Cabbage, Carrot, Chicken, Chicken Mince, Corn, Fresh Coriander, Green Leaves, Jasmine Rice, NOMU BBQ Rub, Sweet Chilli Sauce, White Sesame Seeds
What is the nutritional information of Sweet Chilli Glazed Meatballs?
Calories: 1326, Carbs: 321 grams, Fat: grams, Protein: 40.2 grams, Sugar: 34.6 grams, Salt: 2587 grams
How do I prepare Sweet Chilli Glazed Meatballs?
ASIAN SLAW: In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the julienne carrots, the sliced green leaves, ½ the picked coriander, and ½ the toasted sesame seeds. Set aside in the fridge. DINNER IS READY: Plate up the fluffy rice, top with the glazed meatballs, and all the pan juices. Serve alongside the creamy asian slaw. Garnish with the remaining coriander and the sesame seeds. Look at you Chef! FLUFFY RICE: 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, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. MEATBALL PREP: In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. TOASTED 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. GLAZED MEATBALLS: Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste the meatballs with the sweet chilli until coated. Remove from the heat. CHARRED CORN: Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Sweet Chilli Glazed Meatballs?
Asian Dressing, Cabbage, Carrot, Chicken, Chicken Mince, Corn, Fresh Coriander, Green Leaves, Jasmine Rice, NOMU BBQ Rub, Sweet Chilli Sauce, White Sesame Seeds
How many calories does Sweet Chilli Glazed Meatballs have?
1326 calories
How much fat content does Sweet Chilli Glazed Meatballs have?
grams