Teriyaki and Sesame Beef Meatballs
with broccolini and rice
These sesame coated teriyaki beef meatballs are bursting full of flavour and make the perfect dinner night option. Cook up something delicious this evening!
Allergens:
Wheat
•Soya
•Sesame
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains Wheat)
75 grams
Broccolini
1 unit(s)
Carrot
2 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
240 grams
Beef Mince
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3385 kJ
Energy (kcal)809 kcal
Fat26.8 g
of which saturates9 g
Carbohydrate103.3 g
of which sugars25 g
Dietary Fiber0 g
Protein36.5 g
Cholesterol0 mg
Salt5.71 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- In a large bowl, combine the garlic, breadcrumbs, ¼ tsp salt and 2 tbsp water (double for 4p).
- Add the mince, season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Pop the beef meatballs onto a large (lined) baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- Meanwhile, place a pan over medium heat (without oil).
- Once hot, dry-fry the sesame seeds until lightly toasted, 2-3 mins. Remove from the pan and set aside.
- Trim the carrot, halve lengthways (no need to peel) and slice widthways into 1cm chunks.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the carrot for 4-5 mins. Add the broccolini and fry for 2-3 mins more. Add a splash of water, cover and cook until tender, 3-4 mins.
5
- Once the veg is tender, remove the lid, stir in the teriyaki sauce along with 50ml water (double for 4p). Ensure everything is well coated.
- Add the cooked meatballs to the pan.
- Stir together and cook until the sauce has thickened slightly and everything is piping hot, 5-6 mins.
- Taste and season with salt and pepper if needed. Add a splash more water if the sauce becomes too thick.
6
- Fluff up the rice with a fork and share between bowls.
- Top with your teriyaki beef meatballs and veg.
- Finish with a sprinkling of sesame seeds.
