HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Beef Meatball Tacos
Hoisin Beef Meatball Tacos

Hoisin Beef Meatball Tacos

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

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

beef mince

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

½ packet

fine breadcrumbs


1 sachet

hoisin sauce

(ContainsSesame, Soy)


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet



1 bunch


1 packet

crispy shallots

Not included in your delivery

olive oil

2 tsp

rice wine vinegar (for the dressing)




¼ cup


2 tsp

rice wine vinegar (for the glaze)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.