Sticky spiced soy meatballs with spinach rice
- Published: 31 Jul 13
- Updated: 18 Mar 24
An easy and cheap pork recipe for four people that tastes great and costs less than a fiver.
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Serves 4
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Takes 10 min to make, 35 min to cook
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Ingredients
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2cm fresh ginger, grated
- 1 red chilli, finely chopped
- 2 tsp Chinese five-spice powder
- 400g free-range British sausagemeat or pork mince
- 300g basmati rice
- 2 large handfuls of frozen spinach (about 250g), defrosted, as much water squeezed out as possible
- 1 tbsp honey
- 3 tbsp soy sauce
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Method
- Heat 2 tbsp of the oil in a frying pan over a medium heat and gently fry the onion for 10 minutes until soft and translucent. Add the garlic, ginger, chilli and five-spice powder, then fry for 2 minutes. Allow to cool.
- Put the meat in a bowl and add the cooled onion mixture. (If using pork mince, season well.) Mix with your hands, then shape into 16 small, evenly sized meatballs.
- Cook the rice according to the pack instructions, adding the spinach just before the end of the cooking time. Drain and set aside, then stir the spinach into the rice.
- Meanwhile, heat the remaining oil in the pan over a medium heat and fry the meatballs for 10 minutes, turning occasionally, until golden on all sides and cooked through. Add the honey, soy sauce and a splash of water, then cook for 2 minutes until sticky. Serve the meatballs on the spinach rice with the juices spooned over.
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- Recipe from August 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 550kcals
- Fat
- 18.9g (4.9g saturated)
- Protein
- 27.2g
- Carbohydrates
- 62.3g (5.8g sugar)
- Fibre
- 2.4g
- Salt
- 1.1g
delicious. tips
Add chopped fresh coriander leaves and a squeeze of lime to give the dish an extra lift.
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