Teriyaki-Glazed Beef Meatballs & Microwaveable Rice
with 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
Microwavable Basmati Rice
1 knob
ginger
1
pear
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
garlic aioli
(Contains Egg, 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 bag
baby spinach leaves
4 clove
garlic
Not included in your delivery
1
olive oil
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
Finely grate the ginger and garlic. Thinly slice the pear. Roughly chop the baby spinach leaves.
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, roll heaped spoonfuls of the beef mixture 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, baby spinach and pear. Toss to coat and season to taste. Microwave the microwavable basmati rice until steaming, 3 minutes.
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.