Teriyaki-Ginger Beef Meatballs & Asian Slaw
with Garlic Aioli & Spring Onion
Teriyaki sauce on beef meatballs can inject a burst of flavour that we never knew we needed for this slaw bowl. It’s rich and decadent and spiced up with a zap of chilli and coriander. These may be the best meatballs we’ve ever had!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the coriander in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
½
cucumber
½
fresh chilli (optional)
1 sprig
spring onion
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 packet
beef mince
1 packet
ginger paste
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); May be present: Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
garlic aioli
(Contains: Egg, Soy; )
1 packet
Shredded Cabbage Mix
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tsp
vinegar (rice wine or white wine)
1
egg
(Contains: Egg; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Thinly slice cucumber into half-moons (see ingredients). Finely chop fresh chilli (if using) and spring onion. • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water. Set aside. • In a medium bowl, combine beef mince, ginger paste, fine breadcrumbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded!). • Add teriyaki sauce mixture and cook, tossing, until meatballs are well coated, 1-2 minutes.
• While the meatballs are cooking, combine garlic aioli and a drizzle of vinegar in a large bowl. • Add shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste.
• Divide Asian slaw between bowls. Top with teriyaki-ginger beef meatballs, spooning over any remaining glaze. • Sprinkle over chilli to serve and spring onion. Enjoy!