Goodness gracious, great balls of five spice! You guys, our newest recipe developer Paddy has absolutely shot out of the gate with this combination that had us scratching our heads and licking our lips in equal measure. If you’re unsure about the combo of beef with peach, you’ve simply got to try this. If you’re still not a fan? Well, you’ll have to take it up with Paddy…
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.
/ Serving 4 people
/ Serving 4 people
long red chilli
Chinese five spice(May be present Gluten)
sesame seeds(ContainsSesameMay be present Gluten, Tree Nuts, Milk, Peanuts, Soy)
rice wine vinegar
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Peel and finely grate the ginger (use suggested amount). Finely slice the long red chilli (if using). Chop the peach into 2 cm chunks. Peel and crush the garlic. Cut the broccolini into 3 cm pieces. Cut the zucchini into 0.5 cm half-moons
Heat a drizzle of olive oil in a small frying pan over a medium-high heat. Add the ginger and chilli (if using) and cook for 1 minute, or until fragrant. TIP: Some like it hot but if you don’t, just hold back on the chilli. Add the peach, rice wine vinegar and sugar and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, or until the relish starts to thicken. TIP: The relish will also thicken as it cools. If it becomes too thick, add a splash of water.
In a medium bowl, combine the beef mince, garlic, Chinese five spice (use suggested amount), 1/2 of the soy sauce, the fine breadcrumbs and egg. Shape 1 tbs of the beef mince mixture into a meatball. Set aside on a large plate and repeat with the remaining mixture. TIP: You should get 4-5 meatballs per person.
Rinse the basmati rice well. Add the water (check ingredients list for the amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the saucepan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam
While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef meatballs and cook, turning regularly, for 6-7 minutes, or until browned. Keep the meatballs in the pan and add the broccolini, zucchini and remaining soy sauce. Cook for 3-4 minutes, or until the broccolini is just tender and the meatballs are cooked through.
Divide the basmati rice between bowls and top with the Chinese-style beef meatballs and veggies. Spoon over the sweet peach relish and garnish the adult's portions with the mixed sesame seeds.