Teriyaki Beef Meatballs & Garlic Rice
with Peanuts & Aromatic Veggies
Make a simple stir-fry a little more special by serving with mouth-watering garlic rice! Plus, using our delicious teriyaki sauce means you get a big helping of flavour with minimal effort. Enjoy your tasty and colourful creation!
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
4 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
baby broccoli
1 bag
Asian Greens
1
onion
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
sweet chilli sauce
1 packet
beef mince
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
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 drizzle
rice wine vinegar
½ tbs
soy sauce
(Contains Gluten, Soy; )
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek.
While the rice is cooking, trim the baby broccoli. Roughly chop the Asian greens. Thinly slice the red onion. In a small bowl, combine the teriyaki sauce, sweet chilli sauce, the rice wine vinegar, a splash of water and a pinch of pepper. In a large bowl, add the beef mince, ginger & lemongrass paste, fine breadcrumbs and the salt. Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the baby broccoli and onion until tender, 5-6 minutes. Add the Asian greens, soy sauce and remaining garlic and cook until wilted and fragrant, 2-3 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
Reduce the heat to medium, then add the teriyaki mixture to the meatballs and cook, tossing, until slightly reduced and the meatballs are coated, 1 minute.
Divide the garlic rice between bowls. Top with the teriyaki meatballs and veggies. Pour any remaining teriyaki sauce over the meatballs. Garnish with the roasted peanuts to serve.