Sweet Chilli Beef Meatballs
with Jasmine Rice and Broccoli
- Gluten
- Wheat
- Peanuts
- May contain traces of allergens
- Soy
- Gluten
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
2 packet
Garlic-Soy Stir Fry Sauce
Coriander
1 packet
Green Beans
2
Garlic
1 packet
Sweet Chilli Sauce
1
Broccoli
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
Beef Mince
1 packet
Jasmine Rice
(May be present: Soy, Gluten, Wheat.)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Soy, Gluten, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Carrot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Add the water (see ingredients list) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
Finely chop the garlic (or use a garlic press). Roughly chop the coriander. In a large bowl, combine the garlic, beef mince, sweet chilli sauce, soy sauce, fine breadcrumbs, eggs, 1/2 the coriander and a pinch of pepper. Take 1 tbs of mixture and shape into a small meatball. Set aside on a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs for 4-5 minutes, or until golden brown all over. Transfer the meatballs to an oven tray lined with baking paper. Bake for 10 minutes, or until cooked through.
While the meatballs are in the oven, trim the green beans and cut into thirds. Cut the broccoli into 1 cm florets & stalk into 1 cm pieces. Chop the carrot (unpeeled) into 0.5 cm half-moons. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans, broccoli and carrot and cook, tossing regularly, for 5-6 minutes or until tender. TIP: add a dash of water to help the veggies cook evenly.
When the meatballs are done, return them to the frying pan with the veggies and add the garlic soy stir fry sauce. Cook, tossing, for 1-2 minutes or until well coated and the sauce is heated through.
Divide the jasmine rice between bowls. Top with the Asian beef meatballs and veggies and spoon over the sauce from the pan. Garnish with the crushed peanuts and remaining coriander.
