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Orange-Glazed Meatballs

Orange-Glazed Meatballs

with Crispy Broccolini and Rice

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Broccolini, which is a cross between broccoli and Chinese kale, has a subtle peppery flavor, slightly crunchy texture, and slender stalks. The pop of green color in this dish looks stunning alongside the meatballs, a hearty scoop of rice, and a drizzle of citrusy glaze.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

6 ounce

Baby Broccoli

½ cup

Jasmine Rice

1 unit


1 jar

Soy Sauce Jar

(ContainsSoy, Wheat)

1 ounce

Orange Jam

2 clove


2 tablespoon

White Wine Vinegar

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories581 kcal
Energy (kJ)2431 kJ
Fat21 g
Saturated Fat6 g
Carbohydrate61 g
Sugar18 g
Dietary Fiber4 g
Protein35 g
Cholesterol90 mg
Sodium410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Cook the rice: Preheat the oven to 400 degrees. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and reduce to a low simmer for about 20 minutes, until tender.


Wash and dry all produce. Thinly slice the Broccolini stalks into ¼-inch pieces, leaving the florets whole. Mince the garlic. Cut the top and bottom ends of the orange. Then, use your knife to cut away the rind. Working over a medium bowl, slice between each pith line (which is the bitter white part) to release the segments into the bowl. Squeeze the remaining orange core to collect the juices. Discard the core.


Place the Broccolini florets on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until crispy. Add the sliced Broccolini stalks to the rice for the last 5 minutes of cooking.


In a large bowl, combine the ground beef with the garlic, 2 teaspoons soy sauce, and a large pinch of salt and pepper. Thoroughly combine and form into golf-ball-sized meatballs. Heat a large drizzle of oil in a large pan over medium- high heat. Add the meatballs to the pan. Cook, rotating to brown all sides, for 5-7 minutes, or until cooked to desired doneness. Remove from the pan and set aside.


Wipe out any burned bits from the pan. Returning it to medium-high heat, add the vinegar, orange jam, remaining soy sauce, and orange juice from the bowl with the orange segments. Bring to a boil, then reduce to a simmer. Return the meatballs to the pan. Reduce until the sauce is thick and syrupy. Roll the meatballs to coat them in the glaze.


Finish and plate: Fluff the rice with a fork. Place the orange-glazed meatballs on a bed of rice alongside the crispy Broccolini. Spoon the remaining glaze over the plate. Garnish with the orange segments. Enjoy!