Sticky spiced soy meatballs with spinach rice

Method

1. Heat 2 tbsp of the oil in a frying pan over a medium heat and gently fry the onion for 10 minutes until soft and translucent. Add the garlic, ginger, chilli and five-spice powder, then fry for 2 minutes. Allow to cool.
2. Put the meat in a bowl and add the cooled onion mixture. (If using pork mince, season well.) Mix with your hands, then shape into 16 small, evenly sized meatballs.
3. Cook the rice according to the pack instructions, adding the spinach just before the end of the cooking time. Drain and set aside, then stir the spinach into the rice.
4. Meanwhile, heat the remaining oil in the pan over a medium heat and fry the meatballs for 10 minutes, turning occasionally, until golden on all sides and cooked through. Add the honey, soy sauce and a splash of water, then cook for 2 minutes until sticky. Serve the meatballs on the spinach rice with the juices spooned over.