Teriyaki-Ginger Lamb Meatballs & Asian Slaw
with Garlic Aioli & Coriander
Teriyaki sauce on lamb meatballs injects a burst of flavour that we never knew we needed into 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!
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
1
Teriyaki Sauce
(Contains Gluten, Sesame, Soy; )
1
Lamb Mince
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Garlic Aioli
(Contains Egg, Soy; )
1
Shredded Cabbage Mix
1
Coriander
1
Cucumber
1
Fresh Chilli
1
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
Not included in your delivery
1
olive oil
brown sugar
1
egg
(Contains Egg; )
salt
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 medium 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 (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 medium bowl, combine lamb mince, sweet soy seasoning, 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 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide slaw between bowls. Top with teriyaki-ginger lamb meatballs, spooning over any remaining glaze. • Tear over coriander. Sprinkle over chilli to serve. Enjoy!