Sticky soy-glazed meatballs with ginger rice
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograph by Stuart West
Sticky soy-glazed meatballs with ginger rice
Ready-made meatballs are a time-pressed cook’s friend – here, kicap manis, an Indonesian sweetened soy sauce, makes a rich and aromatic glaze that takes them to the next level
Serves: 2
Prep time: 5 minsTotal time: 
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Nutritional information (serving)
Calories
696Kcal
Fat
30gr
Saturates
8gr
Carbs
70gr
Sugars
13gr
Fibre
5gr
Protein
36gr
Salt
3.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp vegetable oil, plus 1 tsp
- 1 x 360g pack pork meatballs
- 1½ tbsp kicap manis
- 1 tbsp light soy sauce
- 3 tsp rice wine vinegar
- 2 tsp runny honey
- 1 x 200g pack baby corn and mangetout
- 1 tsp toasted sesame oil
- 1 x 220g pouch microwave jasmine rice
- 15g sushi ginger, finely chopped
- ½ tsp sesame seeds
Step by step
- Heat 1 tablespoon oil in a large frying pan or sauté pan over a medium heat. Add the meatballs and cook for 12-14 minutes, turning, until deep brown and cooked through. Combine the kicap manis, soy sauce, 2 teaspoons of the rice wine vinegar and the honey in a bowl. Pour over the meatballs and cook for 2 minutes, until the sauce thickens slightly and coats the meatballs. Remove from the heat.
- Meanwhile, in a wok or large frying pan, heat the remaining 1 teaspoon vegetable oil over a high heat. Add the baby corn and stir-fry for 1 minute. Add the mangetout and stir-fry for a further 2-3 minutes or until just tender. Add the sesame oil, stir-fry for a further 30 seconds and remove from the heat.
- Heat the rice according to pack instructions, then toss with the ginger and remaining teaspoon of rice wine vinegar. Divide between bowls and serve with the meatballs, a drizzle of the sauce, the vegetables and a sprinkle of sesame seeds.
