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Teriyaki-Glazed Beef Meatballs

Teriyaki-Glazed Beef Meatballs

with Sesame Rice, Pear Slaw & Peanuts

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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.

Tags:Kid Friendly
Allergens:GlutenSesameSoyEggsPeanuts

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 knob

ginger

4 clove

garlic

1

pear

1 sachet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 sachet

garlic aioli

(ContainsEggs)

1 bag

slaw mix

1 packet

crushed peanuts

(ContainsPeanuts)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tbs

brown sugar (or honey)

1 tbs

water (for the sauce)

½ tbs

rice wine vinegar

1

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4713 kJ
Fat54.1 g
of which saturates14.6 g
Carbohydrate102.5 g
of which sugars23.2 g
Dietary Fibre0 g
Protein47.6 g
Cholesterol0 mg
Sodium1039 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.