One pan honey soy meatball bake
4 serves
35 m prep
30 m cook
Ingredients
- 2 slices wholemeal bread, crusts removed
- â…“ cup milk
- 1 egg
- 500 g extra lean beef mince
- 2 teaspoons finely grated fresh ginger
- 1 clove garlic, crushed
- 2 large carrots, cut into 1 cm-thick batons
- 1 large red capsicum, roughly chopped
- 1 bunch broccolini, thick stems halved lengthways
- 2 teaspoons sesame seeds, toasted
- 2 cups cooked brown rice, to serve
Glaze
- 2 tablespoons honey
- 1 tablespoon reduced salt soy sauce
Method
Step 1
Tear bread into large pieces, place in a large bowl and pour over milk. Soak for 5 minutes or until milk is absorbed. Add egg and beat until combined.
Step 2
Add mince, ginger and garlic to bread mixture. Season with pepper and mix with clean hands until well combined. Shape heaped tablespoons of mixture into meatballs.
Step 3
Lightly spray a large non-stick roasting pan with olive oil. Arrange meatballs and carrot in pan in an even layer. Lightly spray again with olive oil. Bake in a 200 °C preheated oven for 15 minutes.
Step 4
Meanwhile, to make glaze, whisk honey, soy sauce and 1 tablespoon boiling water in a small heatproof jug.
Step 5
Remove pan from oven. Add capsicum. Drizzle glaze over meatballs and vegetables and toss to coat. Increase oven temperature to 220 °C. Return pan to oven and bake for a further 15-20 minutes, until meatballs are cooked and vegetables are tender.
Step 6
Meanwhile, steam or microwave broccolini until just tender.
Step 7
Add broccolini to pan. Sprinkle with sesame seeds. Serve with rice.
Tips
- Meatballs can be prepared 1 day ahead. Keep covered in the fridge until you’re ready to cook.
- Broccolini can be replaced with snow peas or green beans.
- To toast sesame seeds, stir in a dry frying pan over medium heat until light golden.
- Refrigerate any leftovers in containers. Reheat in microwave to serve.
