Sticky Asian-Style Meatballs with Cauliflower Rice and Broccoli

Sticky Asian-Style Meatballs with Cauliflower Rice and Broccoli

Sticky Asian-Style Meatballs with Cauliflower Rice and Broccoli is a mouth-watering, healthy dinner that’s packed with flavour! It’s the perfect balance of savoury, sweet, and spicy. This recipe combines the rich flavours of Sesame, garlic, ginger, and tamari to create juicy meatballs, all smothered in a sticky, sweet sauce. The cauliflower rice and steamed broccoli complete the dish, making it a satisfying meal without all the carbs.

Why You’ll Love These Sticky Asian-Style Meatballs

Healthy & Low Carb: With cauliflower rice replacing traditional rice, this dish is a great low-carb option that still feels indulgent. Plus, the broccoli adds a healthy dose of fibre and vitamins.

Flavourful & Aromatic: The combination of sesame oil, tamari, ginger, garlic, and honey creates a rich, umami-packed sauce that coats the meatballs in a sticky, savoury glaze.

Customisable Spice Level: Adjust the chili powder to suit your personal heat preference, whether you like it mild or spicy!

Worth the extra time and effort: From prepping the meatballs to cooking the cauliflower rice, this dish comes together in under 60 minutes, making it a great weekend dinner option for when you have more time in the kitchen.

Tips for Success

Meatball Texture: If you prefer a softer texture, feel free to add a tablespoon of breadcrumbs or cooked quinoa to the meatball mixture.

Make it a Meal Prep: This recipe is perfect for meal prepping. Simply store the meatballs, cauliflower rice, and broccoli separately in airtight containers for an easy lunch or dinner throughout the week.

Adjust the Sauce: If you like your sauce sweeter, add a little more honey, or for a tangier taste, increase the rice vinegar.

These Sticky Asian-Style Meatballs with Cauliflower Rice and Broccoli are the ultimate healthy and delicious dinner. Packed with rich, savoury flavours and wholesome ingredients, this dish is perfect for anyone looking to enjoy a satisfying, balanced meal. So, give this recipe a try and treat yourself to a delicious, homemade meal that will leave you craving more!

Ingredients for Sticky Asian-Style Meatballs

For the meatballs

950g minced beef

3 cloves garlic, minced

2-inch piece fresh ginger, grated

1 TBSP sesame oil

2 TSBP tamari (or soy sauce)

1/2 tsp chili powder (adjust for spice level)

Zest of 1 lemon

1 tsp cinnamon

1 egg

2 TBSP flour (for binding)

For the sauce

1 TBSP sesame oil

2 cloves garlic, minced

1-inch piece fresh ginger, grated

3 TBSP tamari

2 TBSP honey

2 TBSP rice vinegar

500mls beef or vegetable stock

1-2 TBSP flour (to thicken the sauce – make into a slurry with a little stock or water)

For serving

2 TBSP toasted sesame seeds

5 spring onions, chopped

1 large head of cauliflower (for cauliflower rice)

1 large head of broccoli (for steaming)

Step-by-step Instructions for Sticky Asian-Style Meatballs

Step 1: Prepare the Meatballs

Preheat a wide bottom pan.

In a large mixing bowl, combine the minced beef, garlic, ginger, sesame oil, tamari, chili powder, lemon zest, cinnamon, egg, flour, and chopped spring onions. Mix everything together until well combined. You can use your hands to make sure the mixture sticks together.

I used a ¼ measuring cup to make 20 even sized meatballs. Scoop out equal sized portions of the mince and squeeze to compact together.  Roll in your palms to create a smooth meatball shape.  Set each meatball on a plate while you continue with the remaining mince.

Cook the meatballs in the preheated oven for 20 minutes.

Step 2: Prepare the Sauce

Using a wide-bottomed pan, heat the sesame oil in a small saucepan over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.

Add the tamari, honey, and rice vinegar to the pan. Stir well to combine and bring the mixture to a gentle simmer.

Once simmering, pour in the stock and let the sauce cook for another 5 minutes, allowing the flavours to meld together.

Add the meatballs to the sauce, cover and cook for around 10 minutes to allow the meatballs to cook through to the middle and soak up the sauce.

In a small bowl, mix the flour with a little stock or water to create a slurry. Slowly add the slurry into the simmering sauce while stirring continuously. This will thicken the sauce to a nice, sticky consistency. Adjust with a splash of water if the sauce becomes too thick.

Let the sauce simmer for an additional 2-3 minutes, then remove from heat.

Step 3: Cauliflower Rice and Steamed Broccoli

To make the cauliflower rice, chop the cauliflower into florets. Pulse the florets in a food processor until they resemble rice-sized pieces.

Heat a little olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until it becomes tender and slightly crispy on the edges. Season with salt and pepper to taste.

While the cauliflower rice is cooking, steam the broccoli. You can either use a steamer basket or steam in the microwave. Steam the broccoli for about 5-7 minutes or until tender but still vibrant green.

Step 4: Assemble and Serve

Once the meatballs are done, transfer them to a serving dish and pour the sticky sauce over the top. Toss gently to coat the meatballs evenly.

Serve the sticky meatballs on a bed of cauliflower rice, with steamed broccoli on the side.

Garnish with toasted sesame seeds and chopped spring onions for an extra crunch and burst of fresh flavour.