Sticky Teriyaki Beef Meatballs & Asian Slaw
with Aioli & Coriander
Teriyaki sauce on beef meatballs can inject a burst of flavour that we never knew we needed for this slaw bowl. It’s rich and decadent and spiced up with a zap of chilli and coriander. These may be the best meatballs we’ve ever had!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
2
radish
½
fresh chilli
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
beef mince
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
Shredded Cabbage Mix
1 bag
coriander
Not included in your delivery
olive oil
1 tbs
brown sugar
½ tbs
vinegar (rice wine or white wine)
1
egg
(Contains Egg; )
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Grate the carrot. Thinly slice radish and fresh chilli (if using). • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water. Set aside. • In a medium bowl, combine beef mince, ginger paste, fine breadcrumbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded) • Add teriyaki sauce mixture and cook, tossing, until meatballs are well coated, 1-2 minutes.
• While the meatballs are cooking, combine garlic aioli and a drizzle of vinegar in a large bowl. • Add shredded cabbage mix, carrot and radish. Toss to coat and season to taste.
• Divide slaw between bowls. Top with teriyaki-glazed beef meatballs, spooning over any remaining glaze. • Tear over coriander. Sprinkle over chilli to serve. Enjoy!
Little cooks: Add the finishing touch and tear over the coriander.