Hoisin Beef Meatball Tacos

Name: Hoisin Beef Meatball Tacos with Slaw & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 1 bag baby spinach leaves; 2 tsp rice wine vinegar (for the dressing); 1 bag slaw mix; 1 packet beef mince; 1 sachet Southeast Asian Spice Blend; 1 egg; ½ packet Fine Breadcrumbs; 1 sachet hoisin sauce; ¼ cup water; 2 tsp rice wine vinegar (for the glaze); 6 mini flour tortillas; 1 packet mayonnaise; 1 bunch coriander; 1 packet crispy shallots

with Slaw & Mayonnaise

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We’re big fans of these meatballs because we’re coating them in a sweet hoisin glaze, teaming them with slaw for crispness and crunch, then wrapping then up in soft tortillas for a meal that's half Mexican, half Asian!

Tags:

Kid Friendly

Allergens:

Eggs

•Gluten

•Wheat

•Sesame

•Soy

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

beef mince

1 sachet

Southeast Asian Spice Blend

½ packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

hoisin sauce

(Contains: Sesame, Soy;)

mini flour tortillas

(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)

1 packet

mayonnaise

(Contains: Eggs;)

1 bunch

coriander

1 packet

crispy shallots

Not included in your delivery

olive oil

2 tsp

rice wine vinegar (for the dressing)

egg

(Contains: Eggs;)

¼ cup

water

2 tsp

rice wine vinegar (for the glaze)

Nutritional Values

per serving

Energy (kJ)3488 kJ

Fat39.4 g

of which saturates8.1 g

Carbohydrate70.5 g

of which sugars22.9 g

Protein43.4 g

Sodium1558 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. Roughly chop the baby spinach. In a medium bowl, combine the rice wine vinegar (for the dressing) and a drizzle of olive oil. Season with salt and pepper. Set aside.

In a medium bowl, combine the garlic, beef mince, Southeast Asian spice blend, egg and fine breadcrumbs (see ingredients). Season. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs until browned and cooked through, 10-12 minutes.

While the meatballs are cooking, combine the hoisin sauce, water and rice wine vinegar (for the glaze) in a small bowl. When the meatballs are cooked, add the hoisin glaze to the pan. Turn to coat the meatballs and cook until slightly reduced, 1 minute. Cut the meatballs in half.

Microwave the mini flourtortillas on a plate for 10 second bursts, or until warmed through. Add the baby spinach and slaw mix to the dressing and toss to combine.

Roughly chop the coriander. Bring everything to the table to serve. Spread a little mayonnaise over each tortilla, then build your tacos by adding some slaw and hoisin beef meatballs. Spoon over any hoisin glaze left in the pan. Garnish with coriander and crispy shallots.