The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey-glazed Pork Meatballs with Brown Rice & Rainbow Veg
Meatballs don't always have to mean Italian flavours. In this Asian-inspired take, we mix free-range British pork with golden miso for an umami hit, then serve with fresh ginger-honey sauce, leafy kale, bright carrots, crunchy peppers and brown rice.
High protein
Serving size
Ingredients
- 80g Kale (whole leaf) (Kale (whole leaf))
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 carrot
- 1 pepper
- 4cm fresh ginger
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 tsp sesame seeds (Sesame)
- 100g rice (brown) (100% Brown Rice)
- 300g free-range pork mince
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
Nutritional Information
Calories: 682
Protein: 38g
Carbs: 63g
Fat: 31g
Ingredients
- 80g Kale (whole leaf) (use half) (Kale (whole leaf))
- 1 tsp sesame seeds (use half) (Sesame)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 150g free-range pork mince
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4cm fresh ginger (use half)
- 1 pepper (use half)
- 1 carrot (use half)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 25g honey (use a quarter)
Nutritional Information
Calories: 759
Protein: 37g
Carbs: 58g
Fat: 42g
Honey-glazed Pork Meatballs with Brown Rice & Rainbow Veg
Meatballs don't always have to mean Italian flavours. In this Asian-inspired take, we mix free-range British pork with golden miso for an umami hit, then serve with fresh ginger-honey sauce, leafy kale, bright carrots, crunchy peppers and brown rice.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, a large bowl, a sieve & a grater
Cook the rice & make the meatballs
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, in the large bowl, combine the pork, miso paste and chilli paste (for those who'd like the heat). Mix well and form the mix into 10 meatballs (5 for 1 person)
Sizzle & prep
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the meatballs and fry for 19 mins, turning occasionally, until golden brown and cooked through. Remove the meatballs from the pan and keep warm
- Finely grate the ginger. Finely slice the pepper. Coarsely grate the carrot (peel optional). Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
Veggie rice time
- Heat the medium frying pan with 1/2 tsp oil on medium heat. Once hot, add the pepper, carrot, kale and half the ginger, and cook for 4-5 mins, until softening
- Add the cooked rice and a splash of water and cook for a further 2-3 mins, breaking the rice up with a wooden spoon. Season to taste with salt and pepper
Make the glaze
- Reheat the large frying pan on medium heat. Once hot, add the tamari, honey, vinegar and remaining ginger
- Cook for 2-3 mins, until thickened. Add the meatballs back to the pan and coat with the glaze
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the veggie rice between bowls, topped with the glazed meatballs. Drizzle over any remaining glaze from the pan and sprinkle with the sesame seeds
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