Ready: 30 min Serves: 4 people Ingredients: 2 tablespoons sunflower oil, plus extra for frying 1 onion, chopped 1 tablespoon garlic, chopped 1 tablespoon thyme 1 tablespoon curry power 500g beef mince ½ cup tomato sauce salt to taste 1 cup cooked Thai rice 1 cup tinned sweetcorn 1-2 cups BBQ sauce 1 tablespoon honey Coconut rice: 2 cups Thai rice 1 cup water 2 cups coconut milk Salt to taste 3 tablespoons coconut shavings, toasted 2 tablespoons parsley, chopped Method Step 1:To make the rice, bring the water and coconut milk to a boil before adding the Thai rice and salt. Cook until the desired texture, then fold in the coconut flakes.

Step 2:Set aside. For the meatballs, heat a pan with the sunflower oil and cook the onions on medium heat until translucent. Add the garlic and thyme and cook until fragrant before adding curry powder.

Cook for 2 minutes on medium, then remove from the heat and cool completely. Step 3:Preheat the oven to 190°C. Step 4:In a bowl, mix in the cooked onion mix, cooked Thai rice, mince, tomato sauce and sweet corn.

Step 5:Form the meatballs into the size of your choice, then place them onto a greased oven tray. Bake for 20 minutes, remove from the heat, then pour in the BBQ sauce and increase the heat to 200°C and grill for another 5 min. Step 6:Serve the meatballs atop the coconut rice.

Enjoy! Recipe supplied by Excella Print Recipe of the day:Rice and beef meatballs in bbq honey sauce, with coconut rice Indulge in a delicious fusion of flavors with this recipe for rice and beef meatballs in BBQ honey sauce, served atop fragrant coconut rice. Juicy beef meatballs are glazed in a sweet and smoky barbecue honey sauce, creating a perfect balance of savory and sweet.

The coconut rice adds a creamy, tropical touch that complements the bold flavors of the meatballs. Author: Thami Kwazi Ingredients 2 tablespoons Excella Sunflower Oil, plus extra for frying 1 onion, chopped 1 tablespoon garlic, chopped 1 tablespoon thyme 1 tablespoon curry power 500g beef mince ½ cup tomato sauce salt to taste 1 cup cooked Excella Thai rice 1 cup tinned sweetcorn 1–2 cups BBQ sauce 1 tablespoon honey Coconut rice: 2 cups Excella Thai rice 1 cup water 2 cups coconut milk Salt to taste 3 tablespoon coconut shavings, toasted 2 tablespoon parsley, chopped Instructions Step 1: To make the rice, bring the water and coconut milk to a boil before adding the Excella Thai rice and salt.

Cook until the desired texture, then fold in the coconut flakes. Step 2: Set aside. For the meatballs, heat a pan with the Excella Sunflower oil and cook the onions on medium heat until translucent.

Add the garlic and thyme and cook until fragrant before adding curry powder. Cook for 2 minutes on medium, then remove from the heat and cool completely. Step 3: Preheat the oven to 190°C.

Step 4: In a bowl, mix in the cooked onion mix, cooked Excella Thai Rice, mince, tomato sauce, and sweet corn. Step 5: Form the meatballs into the size of your choice, then place them onto a greased oven tray. Bake for 20 minutes, remove from the heat, then pour in the BBQ sauce and increase the heat to 200°C and grill for another 5 min.

Step 6: Serve the meatballs atop the coconut rice. Enjoy! Recipe supplied by Excella Nutrition Serving Size: Serves 4 – 6