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.
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fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
beef-style stock powder
Sri Lankan spice blend
soy sauce(ContainsGluten, Soy)
• 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.