HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Glazed Beef Meatballs
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 to tie the meal together.

Tags:Kid Friendly

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

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

1 knob


4 clove


1 packet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 packet

beef mince

1 packet

fine breadcrumbs

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

1 sachet

sesame seeds


1 packet

mango mayonnaise

1 bag

slaw mix

1 packet

crushed peanuts




Not included in your delivery


olive oil

1.25 cup

water (for the rice)

½ tbs

rice wine vinegar




1 tbs

brown sugar (or honey)

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4775 kJ
Fat54.4 g
of which saturates14.8 g
Carbohydrate104.7 g
of which sugars24.6 g
Protein48 g
Sodium921 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water (for the rice) 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.


In a medium bowl, combine the ginger, garlic, beef mince, fine breadcrumbs and egg. Using damp hands, take heaped spoonfuls of the beef mixture and shape into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.


Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. 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 glaze. Serve with the pear slaw. Garnish with the crushed peanuts to serve.