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Saucy Plum and Ginger Beef Meatballs

Saucy Plum and Ginger Beef Meatballs

with Green Onion Rice and Veggies

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Juicy ginger and garlic beef meatballs get tossed in a plum sauce spiked with soy for an explosion of fragrant, savoury-sweet flavour! This umami-packed meal is sure to be a hit with the whole family!

Tags:NewFamily Friendly
Allergens:Wheat/BléSoy/SojaSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

4 tbsp

Plum Sauce

¾ cup

Jasmine Rice

160 g

Sweet Bell Pepper

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

170 g

Carrot

2 unit

Green Onion

30 g

Ginger

1 unit

Garlic, cloves

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate103 g
Sugar21 g
Dietary Fiber5 g
Protein34 g
Cholesterol75 mg
Sodium930 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

2

Meanwhile, thinly slice green onions. Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then mince or grate 1/2 tbsp ginger (dbl for 4 ppl).

3

Line a baking sheet with parchment paper. Add beef, ginger, garlic, panko, half the sesame seeds and half the green onions to a large bowl. Season with salt, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring often, until slightly softened, 4-5 min. Add peppers. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.

5

Add meatballs, plum sauce, soy sauce and 1/4 cup water (dbl for 4 ppl) to the pan with veggies. Cook, stirring, often until meatballs and veggies are coated in sauce, 1-2 min.

6

Fluff rice with a fork, then stir in remanining green onions and season with salt. Divide rice between plates, then top with meatballs and veggies. Spoon any remaining sauce from the pan over top. Sprinkle with remaining sesame seeds.