Honey soy beef meatballs with rice and greens
Beef meatballs browned until they are properly dark, then tossed through a sticky honey soy glaze with rice and greens. Good hot and just as good cold the next day.
Notable for: vitamin C, fibre, iron
Ingredients
- 750 gprime beef mince
- 320 glong grain white rice
- 1broccoli, florets
- 200 gcarrots, thin batons
- 50 ghoney
- 60 mlsoy sauce
- 15 gcrushed garlic
- 10 gcrushed ginger
- 10 mlsesame oil
- 2spring onions, sliced
- 10 mlolive oil
Method
Put the rice on to cook.
Mix the beef mince with half the garlic and ginger and a good pinch of salt, then roll it into 20 small meatballs.
Heat the oil in a wide pan, add the meatballs, and brown them all over, leaving them mostly undisturbed for a proper crust, about 8 minutes total.
Steam or blanch the broccoli and carrots until just tender, about 4 minutes.
Whisk the honey, soy sauce, remaining garlic and ginger and the sesame oil into a glaze, pour it over the meatballs, and simmer for 3 minutes, turning them through it, until glossy and sticky.
Serve over the rice with the greens, and scatter the spring onion over the top.
Let the meatballs brown before you move them
Rolling them around a hot pan too early tears the crust and lets them stew instead of sear. A few minutes undisturbed on each side is what gives the glaze something to cling to.
Storage
Keeps four days in the fridge and freezes well.
Good cold the next day, straight from the fridge.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.