HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Sri Lankan Coconut Beef Meatballs
Quick Sri Lankan Coconut Beef Meatballs

Quick Sri Lankan Coconut Beef Meatballs

with Udon Noodles, Greens & Peanuts

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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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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


½ head


1 packet

beef mince

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

tomato paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 packet

udon noodles


1 packet

crushed peanuts


1 head

Asian greens

1 sachet

Sri Lankan spice blend

Not included in your delivery

olive oil




¼ tsp


1 tsp

soy sauce

(ContainsGluten, Soy)

½ cup


1 pinch

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3747 kJ
Fat44.3 g
of which saturates25.7 g
Carbohydrate52.3 g
of which sugars9.3 g
Protein55.2 g
Sodium1876 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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• 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.