Soy glazed lamb meatballs

Name: Soy glazed lamb meatballs
Cook time: 20 min
Yield: 4

with brown rice, slaw and peanuts

Ready in around 20 mins

RECIPE FACT:

Soy sauce originated in China and has been used in cooking for over 1,000 years.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered.Remove the lid and fluff the rice with a fork.
2. TO MAKE THE BROCCOLI SLAW:

Cut the broccoli into small bite size florets. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the broccoli and cook for 4-5 mins. Place the broccoli into a salad bowl and allow to cool for a few mins. Roughly chop the coriander leaves and stalk. Add the Asian slaw, chopped coriander and sesame dressing to the broccoli. Season with salt and pepper and toss before serving.
3. TO COOK THE STICKY GLAZED MEATBALLS:

Remove the marinated premium lamb mince from its packaging. Dampen your hands and form the mixture into meatballs just smaller than a golf ball. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once the pan is hot, add the meatballs and cook for 8 mins turning to brown all over. Add the sticky soy glaze and cook for 1-2 mins, until the glaze has reduced and becomes sticky.
TO SERVE:

Divide the cooked rice and broccoli slaw between bowls. Top with sticky soy lamb meatballs and roasted chopped peanuts.