Easy Beef Meatballs & Black Bean Glaze
with Peanut Quinoa & Millet Spinach Salad- Sesame
- Peanuts
- Gluten
- Wheat
- Eggs
- Soy
- Gluten/Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Gluten
- Wheat
We decided to get extra inventive in the kitchen so now we present to you this rissole perfection. Pack your bowl with innovative peanut quinoa, millet and spinach salad and then top it with garlic beef rissoles with black bean glaze. So unique and so yummy! *This recipe is under 650kcal per serving.* *Unfortunately, this week’s chicken mince was in short supply, so some customers will receive beef mince instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 packet
quinoa & millet blend
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
baby spinach leaves
1 packet
sesame oil blend
(Contains: Sesame;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut, Gluten, Wheat.)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
garlic paste
1 packet
sweet black bean sauce
(Contains: Sesame, Gluten, Wheat, Soy;)
1 bag
shredded cabbage mix
Not included in your delivery
olive oil
½ tbs
honey
2 tsp
rice wine vinegar
1
egg
(Contains: Eggs;)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1 tbs
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
Utensils
Cooking Steps
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a generous pinch of salt. • Cook, uncovered, over high heat until tender, 12-15 minutes. Drain and return to saucepan.
TIP: Rinsing the grain blend helps remove any bitter flavour!
• Meanwhile, roughly chop baby spinach leaves. • In a small bowl, combine the honey, low sodium soy sauce, rice wine vinegar, sesame oil blend and crushed peanuts. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic paste, the egg, the plain flour and a generous pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet black bean sauce and a splash of water, tossing to coat.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Meanwhile, to pan with quinoa & millet blend, add shredded cabbage mix, spinach and honey-soy mixture. Toss to combine and season to taste. • Divide peanut, quinoa & millet spinach salad between bowls. Top with beef meatballs. • Spoon over any remaining black bean glaze from pan to serve. Enjoy!
