These meatballs are like nothing you’ve had before! The teriyaki glaze gives these morsels of deliciousness an amazing flavour while the jasmine rice gets a hit of sesame. Just add a refreshing slaw with some extra crunch from pear and cucumber to tie the meal together.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
teriyaki sauce(ContainsGluten, Sesame, Soy)
sesame seeds(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
water (for the rice)
brown sugar (or honey)
water (for the sauce)
rice wine vinegar
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Finely chop the garlic. Thinly slice the pear. In a small bowl, combine the teriyaki sauce, brown sugar, water (for the sauce) and 1/2 the rice wine vinegar. Set aside. Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl.
In a medium bowl, combine the ginger, garlic, beef mince, fine breadcrumbs and egg. Using damp hands, take a heaped spoonful of the beef mixture and gently shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Add the teriyaki sauce mixture and cook, tossing, until the meatballs are well coated, 1-2 minutes. TIP: Reduce the heat to medium if the meatballs are browning too quickly.
While the meatballs are cooking, combine the garlic aioli and remaining rice wine vinegar in a large bowl. Add the slaw mix and pear. Toss to coat and season to taste.
Stir the toasted sesame seeds through the rice. Divide the sesame rice between bowls. Top with the teriyaki-glazed beef meatballs, spooning over any remaining sauce. Serve with the pear slaw. Garnish with the crushed peanuts.