STICKY ASIAN GLAZED MEATBALLS

Juicy pork meatballs with a sweet and savoury Asian-inspired glaze. Served over fluffy white rice and Tenderstem broccoli. The sauce, made with honey, soy, and spices, gives the meatballs a tasty, sticky coating.

PREP 15m

COOK 30m

TOTAL 45m

SERVES 4

Ingredients-

For the Meatballs:

  • 500g Pork Mince

  • 210g (1 cup) White Rice

  • 475ml water (2 cups)

  • 220g Tenderstem Broccoli

  • 50g Breadcrumbs

  • 1 Large Egg

  • 2 Garlic Cloves

  • 1 Tsp Dark Soy

  • 2 tbsp Sweet Chilli

For the Sauce:

  • 2 Garlic Cloves, Grated

  • 2 tbsp Honey

  • 2 Tsp Dark Soy

  • 3 Tbsp Sweet Chilli

  • 1/2 Tsp Five Spice

  • 1 Tbsp Shaohsing Rice Wine

  • Cider Vinegar

  • 2 Tbsp Water

Instructions-

  1. Prepare Rice:

    • Heat 1 tablespoon of oil in a pan and fry the white rice until it becomes golden.

    • Add 475ml (2 cups) of water to the rice and reduce the heat to medium.

    • Cover with a lid and let it simmer for exactly ten minutes.

    • Remove from heat and set aside.

  2. Make Meatballs:

    • In a mixing bowl, combine the pork mince, breadcrumbs, egg, minced garlic, dark soy, and sweet chili. Mix until well combined.

    • Form the mixture into 24 meatballs and place them on a baking tray.

    • Bake in the oven for 15 minutes at 200°C.

  3. Prepare Sauce:

    • In a large pan, prepare the sauce. Add the grated garlic, honey, dark soy, sweet chili, five-spice, Shaohsing rice wine, a splash of cider vinegar, and 2 tablespoons of water.

    • Simmer the sauce for 10 minutes.

  4. Glaze Meatballs:

    • Add the cooked meatballs to the sauce in the pan.

    • Simmer on low for an additional 5 minutes.

  5. Steam Broccoli:

    • While the meatballs simmer, steam or boil the Tenderstem broccoli until tender.

  6. Serve:

    • Serve the meatballs with the sticky Asian glaze over rice and with a side of the cooked broccoli.