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BBQ-Glazed Jerk Beef Meatballs

BBQ-Glazed Jerk Beef Meatballs

with Basmati Rice and Creamy Coleslaw
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
880 kcal
Protein
: 
35g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Mustard
  • Egg
  • Wheat
  • Gluten
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Egg
  • Crustaceans
  • Fish
  • Triticale

Ingredients: Ground beef • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Basmati rice • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Lime • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Shredded coconut • Green onion.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

6 g

Caribbean Spice Blend

(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Diced Pineapple Cup

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

2 unit(s)

Green Onion

170 g

Coleslaw Cabbage Mix

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

1 tbsp

Shredded Coconut

(May be present: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)

2 tbsp

Jerk Sauce

(May be present: Sulphites, Milk, Soy)

2 tbsp

Ketchup

(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

1 unit(s)

Lime

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Butter*

Calories880 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate99 g
Sugar18 g
Dietary Fiber6 g
Protein35 g
Cholesterol105 mg
Sodium1190 mg
Trans Fat1.5 g
Potassium750 mg
Calcium100 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice and prep
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Add 1 1/4 cups (2 1/2 cups) water, half the Caribbean Spice Blend and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high. 
  • To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
  • Thinly slice green onions.
  • Strain pineapple and reserve liquid.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
Toast coconut flakes
2
  • Heat a large non-stick pan over medium. 
  • When hot, add coconut flakes to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
  • Transfer to a plate.
Prep and cook meatballs
3
  • Line a baking sheet with parchment.
  • To a large bowl, add beef, panko and remaining Caribbean Spice Blend. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
  • On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 mins or until browned and cooked through.**
Make BBQ sauce and glaze meatballs
4
  • Heat the same non-stick pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter and pineapple chunks. Cook for 2-3 mins, stirring frequently, until caramelized.
  • Add jerk sauce, ketchup, half the pineapple juice and 1/4 cup (1/2 cup) water. Cook for 1-2 mins, stirring frequently, until thickened. Season with salt and pepper.
  • Add meatballs to the pan with bbq sauce. Stir to combine. Cook for 1-2 mins until coated.
Make coleslaw
5
  • Meanwhile, to a medium bowl, add mayo, lime juice, half the lime zest and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
  • Add coleslaw-cabbage mix. Season with salt and pepper, then mix to combine.
Finish and serve
6
  • Add remaining lime zest, remaining pineapple juice and half the green onions to rice and fluff with a fork.
  • Divide rice, meatballs and coleslaw between plates.
  • Spoon leftover sauce from pan over meatballs.
  • Sprinkle coconut and remaining green onions over top.
  • Squeeze lime wedge over top if you like.

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