Quick Sri Lankan Coconut Beef Meatballs
with Udon Noodles, Greens & Peanuts
- Gluten(Wheat)
- Eggs
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Put a subcontinental spin on beef meatballs with a Sri Lankan spice blend and rich tomato paste. Then, factor in some udon noodles and tasty greens and you've got yourself a new speedy noodle dish that's sure to become a family fave.
Ingredients
2 clove
garlic
½ head
broccoli
1 packet
beef mince
½ packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
tomato paste
1 tin
coconut milk
1 sachet
beef-style stock powder
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 head
Asian Greens
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
¼ tsp
salt
1 tsp
soy sauce
(Contains: Gluten, Soy; )
½ cup
water
1 pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop Asian greens. Cut broccoli (see ingredients) into small florets and roughly chop stalk. • In a medium bowl, combine beef mince, garlic, fine breadcrumbs (see ingredients), the egg and salt. Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook broccoli, tossing, until tender, 4-5 minutes. • Reduce heat to medium, then add Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minute. • Add coconut milk, beef-style stock powder, the soy sauce, water and a pinch of brown sugar. Stir and simmer until slightly thickened, 1-2 minutes.
• While meatballs are cooking, boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles in boiling water over a medium-high heat until tender,3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Add Asian greens, noodles and meatballs to the frying pan. Stir to combine and cook until just wilted, 1-2 minutes.
• Divide Sri Lankan coconut beef meatballs and noodles between bowls. • Top with crushed peanuts to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, spicy coconut sauce, though some found it overpowering; consider adjusting spice to taste.
- Ease of prep: Quick and simple to prepare, though forming and cooking meatballs took longer than expected for some.
- Suggestions: Consider using less spice mix or adding more coconut milk to reduce heat; try chicken or beef strips instead of meatballs.
- Next-day meals: Leftovers were enjoyed by some, while others found the dish too rich for reheating.
- Texture: The udon noodles were a hit with many, offering a satisfying alternative to rice.
