Beef Meatballs & Laksa Coconut Sauce
with Sesame Veggies & Ginger Rice
Goodness gracious, great balls of spice! This combo of meatballs with laksa sauce had us scratching our heads and licking our lips in equal measure. If you’re unsure about it, you’ve simply got to try this taste sensation
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ packet
ginger paste
1 packet
jasmine rice
1
carrot
1 bag
green beans
1 box
coconut milk
2 clove
garlic
½
lime
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
Southeast Asian Spice Blend
1 bag
baby spinach leaves
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
¼ tsp
salt
1
egg
(Contains Egg;)
2 tsp
brown sugar
2 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger paste and cook until fragrant, 1-2 minutes. Add the water and the 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 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, thinly slice the carrot into half-moons. Trim the green beans and cut into small pieces. Finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. In a large bowl, combine the beef mince, egg, fine breadcrumbs and 1/2 the Southeast Asian spice blend. Season with salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate. You should get around 4-5 meatballs per person.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until softened, 4-5 minutes. Add the baby spinach leaves and mixed sesame seeds and cook until wilted, 1 minute. Season to taste and transfer to a plate. Cover to keep warm.
Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the meatballs until browned and cooked through, 8-10 minutes.
In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and the remaining Southeast Asian spice blend and cook until fragrant, 1-2 minutes. Add the coconut milk, brown sugar and soy sauce and cook, stirring occasionally, until heated through and fragrant, 1-2 minutes. Add the lime zest and a squeeze of lime juice to taste.
Divide the ginger rice between bowls and top with the sesame veggies and beef meatballs. Pour over the laksa coconut sauce. Sprinkle over the crispy shallots. Serve with any remaining lime wedges.
