Teriyaki-Glazed Beef Meatballs
with Sesame Rice, Pear Slaw & Peanuts
These meatballs are like nothing you’ve had before! The teriyaki glaze gives these morsels of deliciousness an amazing flavour while the jasmine rice gets a hit of sesame. Just add a refreshing slaw with some extra crunch from pear to tie the meal together.
The quantities provided above are averages only.
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 knob
ginger
4 clove
garlic
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
Mango Mayonnaise
(Contains Soy; )
1 bag
slaw mix
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
pear
Not included in your delivery
1
olive oil
1.25 cup
water (for the rice)
½ tbs
rice wine vinegar
1
egg
(Contains Egg; )
1 tbs
brown sugar (or honey)
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) 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 all 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, finely grate the ginger. Finely chop the garlic. Thinly slice the pear. In a small bowl, combine the teriyaki sauce, brown sugar, water (for the sauce) and 1/2 the rice wine vinegar. Set aside.
In a medium bowl, combine the ginger, garlic, beef mince, fine breadcrumbs and egg. Using damp hands, take heaped spoonfuls of the beef mixture and shape into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Add the teriyaki sauce mixture and cook, tossing, until the meatballs are well coated, 1-2 minutes.
TIP: Reduce the heat to medium if the meatballs are browning too quickly.
While the meatballs are cooking, combine the garlic aioli and remaining rice wine vinegar in a large bowl. Add the slaw mix and pear. Toss to coat and season to taste.
Stir the toasted sesame seeds through the rice. Divide the sesame rice between bowls. Top with the teriyaki-glazed beef meatballs, spooning over any remaining glaze. Serve with the pear slaw. Garnish with the crushed peanuts to serve.