Sticky Meatballs

Sticky Meatballs

If you are looking for a quick and delicious meal, then look no further. These sticky Asian meatballs combine strong and delicate flavours perfectly for a mid week treat or dinner party staple.

This recipe uses our Welsh Beef Steak Meatballs which hold a deep flavour that is enhanced by the sweet and sour flavours of the dish.

Our Welsh Beef Steak Meatballs are made using succulent Welsh Beef steak, delicately seasoned for an unbeatable meatball experience.

We only ever use Welsh Beef which has protected geographical indication. This means it has come only from cattle born and bred in Wales, who have benefited from our unique climate and landscape giving the meat a distinctive flavour. Look out for the Welsh Beef PGI logo which provides assurance of where our meat comes from.

Serves 2
25 mins
874 cals
(Per serving)


  • 12 Edwards Beef Steak Meatballs
  • 4 tbsp hoisin sauce
  • 2 tbsp honey
  • 2 tsp soy sauce
  • 1 tsp ginger, finely grated
  • 1 clove of garlic, finely grated
  • 2 spring onions, sliced
  • 1 large red chilli, half sliced and half crushed
  • 1 tsp sesame seeds (optional)
  • 1 bunch of coriander, chopped
  • Rice for 2

Cooking Instructions

  • Fry your Edwards Meatballs on a medium heat for 16-18 minutes.
  • Start cooking the rice as per pack instructions.
  • In a mixing bowl or container combine the hoisin, honey, soy, crushed chillies, ginger and garlic together and pour over the meatballs.
  • Heat the sauce through, add the sesame seeds and toss together.
  • Add the fresh chillies, spring onion and coriander to the finished rice and serve with the meatballs on top.
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