Hoisin Beef Meatball Tacos
with Cucumber Slaw & Mayo
We’re big fans of these meatballs because we’re coating them in a sweet hoisin glaze, teaming them with slaw for colour and crunch, then wrapping them up in soft tortillas for a meal that's a fun fusion of Mexican and Asian flavours!
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.
Ingredients
2 clove
garlic
1
cucumber
1 packet
beef mince
1 sachet
lemon pepper seasoning
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
hoisin sauce
(Contains Sesame, Soy;)
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 bag
slaw mix
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
¼ cup
water
½ tbs
rice wine vinegar (for the dressing)
½ tbs
rice wine vinegar (for the glaze)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Finely chop cucumber. Set aside. • 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 second medium bowl, combine garlic, beef mince, lemon pepper seasoning, the egg and fine breadcrumbs (see ingredients). Season. • Using damp hands, shape heaped spoonfuls of the mixture into meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine and roll the meatball mixture! Make sure to wash your hands well afterwards.
• 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.
• Meanwhile, combine hoisin sauce, the water and the rice wine vinegar (for the glaze) in a small bowl. • When the meatballs are ready, add hoisin glaze mixture to the pan. Cook, turning meatballs to coat, until slightly reduced, 1 minute. Transfer the meatballs to a chopping board and slice in half.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. Set aside. • To the bowl with the dressing, add cucumber and slaw mix. Toss to combine.
Little cooks: Lend a hand by tossing the slaw to combine.
• Fill each tortilla with some cucumber slaw and hoisin beef meatballs, spooning over any extra glaze from the pan. • Dollop with mayonnaise. Garnish with crispy shallots to serve. Enjoy!
Little cooks: Show them how it's done and help build the tacos!
