Easy Beef Meatballs & Black Bean Glaze
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Easy Beef Meatballs & Black Bean Glaze

Easy Beef Meatballs & Black Bean Glaze

with Peanut Quinoa & Millet Spinach Salad

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!

Calorie Smart
Dietitian approved
Easy Prep

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.

Preparation Time25 minutes
Cooking Time


Serving amount

1 packet

quinoa & millet blend

(May be present: Milk, Peanut, 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 Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

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, Soy, Gluten, Wheat;)

1 bag

shredded cabbage mix

Not included in your delivery

olive oil

½ tbs


2 tsp

rice wine vinegar



(Contains Egg;)

1 tbs

plain flour

(Contains Gluten;)

1 tbs

low sodium soy sauce

(Contains Gluten/Gluten, Soy;)


Nutritional Values

Energy (kJ)2688 kJ
Fat29.2 g
of which saturates7.8 g
Carbohydrate51 g
of which sugars11.8 g
Protein42.3 g
Sodium749 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• 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!