Sticky Teriyaki Lamb Meatballs & Asian Slaw
with Aioli & Coriander
Teriyaki sauce on lamb 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 30g carbohydrates per serving.
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
250 g
Lamb Mince
1 sachet
Coriander
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; )
Not included in your delivery
¼ tsp
salt
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 tbs
brown sugar
½ tbs
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Thinly slice radish and fresh chilli (if using). • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water. Set aside. • In a medium bowl, combine lamb mince, ginger paste, fine breadcrumbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the lamb 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 radish. Toss to coat and season to taste.
• Divide slaw between bowls. Top with teriyaki-glazed lamb meatballs, spooning over any remaining glaze. • Tear over coriander. Sprinkle over chilli to serve. Enjoy!
Little cooks: Add the finishing touch and tear over the coriander.
