Double Teriyaki-Ginger Beef Meatballs & Asian Slaw
with Garlic Aioli & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Coriander
500 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Cucumber
1 packet
Ginger Paste
1
Carrot
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1 packet
Shredded Cabbage Mix
1
Fresh Chilli
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Soy; )
Nutrition Values
Cooking Steps
• Grate carrot. Thinly slice cucumber into half-moons (see ingredients). Thinly slice fresh chilli (if using). • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water. Set aside. • In a large bowl, combine beef mince, sweet soy seasoning, fine breadcrumbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs. 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 ginger paste and cook, until fragrant, 1 minute. 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 slaw between bowls. Top with teriyaki-ginger beef meatballs, spooning over any remaining glaze. • Tear over coriander. Sprinkle over chilli to serve. Enjoy!
