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Julie’s sticky hoisin meatballs with rice

Julie’s sticky hoisin meatballs with rice

Total Time
25 min
10 min
15 min


Brown basmati rice

120 g

Hoisin sauce

cup(s), (80g)

Rice wine vinegar

1 tbs


½ tsp

Fresh ginger

2 tsp, finely grated

Julie’s meatballs

20 individual, thawed


1 clove(s), crushed

Bok choy

1 baby, cut into wedges

Snow peas

100 g, trimmed

Fresh red chilli

1 whole, deseeded and sliced (optional)

Oil spray

1 x 3 second spray(s)


  1. Cook rice following packet instructions.
  2. Meanwhile, combine hoisin sauce, vinegar, honey, 1 teaspoon ginger and ¼ cup water in a small bowl. Add the meatballs and hoisin mixture to a large non-stick frying pan and bring to the boil. Gently boil, stirring occasionally, for about 5 minutes or until meatballs are heated through and sauce is sticky.
  3. Lightly spray a wok or large saucepan with oil and heat over medium heat. Stir-fry garlic and remaining ginger for 30 seconds or until fragrant. Stir in bok choy, snow peas and ¼ cup water. Cover with lid and steam for 2 minutes, or until vegetables are bright green and just tender.
  4. Serve meatballs with rice and steamed greens. Sprinkle with chilli, if using.