Happy Thirst-Day, my beautiful fam! I hope everyone is doing amazing today! And if today has been a little… hard… I’m still glad you are here. At the end of the day, we are alive, we are breathing, and that’s already a reason to smile, no matter what life has been throwing our way. Now that we have all gathered, we can officially call this food meeting to order. Today’s superstar on the menu is… Savoury Honey Mustard Meatball & Garden Rice Bowl! Fam, this meal is proof that simple doesn’t have to be boring. It’s quick, it’s delicious, and it just gets the job done. I know, I know… we already had meatballs earlier this week. But be honest with me—after a long day, who’s volunteering to stand in front of the stove for an hour? Exactly! Nobody. That’s why meatballs are always saving the day. They are easy, reliable, and always understand the assignment. Alright, enough of me chatting away. Let’s bring today’s star to life! How to make Savoury Honey Mustard Meatball & Garden Rice Bowl Ingredients:For the Meatballs: 500 g lean beef mince 1 egg ½ cup breadcrumbs 2 garlic cloves, minced 1 teaspoon smoked paprika 1 teaspoon dried oregano Salt and black pepper For the Glaze: 2 tablespoons honey 2 tablespoons wholegrain mustard 1 tablespoon lemon juice 1 tablespoon olive oil For the Rice Bowl: 2 cups cooked long-grain rice 1 cup green beans, sliced 1 cup baby carrots, halved ½ cup red bell pepper, diced 2 spring onions, sliced Fresh parsley for garnish Method: Combine the mince, egg, breadcrumbs, garlic, paprika, oregano, salt, and pepper. Roll into medium-sized meatballs. Cook the meatballs in a lightly oiled pan over medium heat until browned on all sides and cooked through. In a small bowl, whisk together the honey, wholegrain mustard, lemon juice, and olive oil. Pour the glaze over the meatballs and cook for another 2–3 minutes, gently turning them until they are glossy and coated. Steam or lightly cook the green beans and baby carrots until just tender. Stir in the diced red pepper for freshness. Spoon the cooked rice into serving bowls. Arrange the vegetables around the rice, top with the glazed meatballs, and drizzle over any remaining sauce. Finish with sliced spring onions and fresh parsley. HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Creamy Lemon Beef & Sweet Corn Ribbon Toss Post navigation Today’s Tasty Pick: Creamy Lemon Beef & Sweet Corn Ribbon Toss
