Caribbean Coconut Curry Double Beef Meatballs
with Zesty Rice- Wheat
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Ground beef • Coconut milk (coconut extract, water) • Sweet bell pepper • Basmati rice • Lime • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Green onion.
Ingredients
500 g
Ground Beef
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Coconut Milk
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
12 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and vegetable stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- 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.
- Meanwhille, core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Zest, then juice lime.
- Line a baking sheet with parchment-paper.
- To a large bowl, combine beef, panko, half the Carribean Spice Blend and 1/2 tsp (1 tsp) salt. Season with pepper.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast in the bottom of the oven for 12 - 14 min or until browned and cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender.
- Add curry paste, green onion whites and remaining Carribean Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Add coconut milk and 1/4 tsp (1/2 tsp) sugar. Cook for 1-2 min, stirring often, until curry thickens slightly. Season with pepper.
- Remove from heat, then stir in 1 tbsp (2 tbsp) lime juice.
- Fluff rice with a fork, then stir in lime zest.
- Divide rice and meatball curry between bowls, plating rice on one side, then curry and meatballs on the otherside.
- Sprinkle remaining green onions over top.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. Roll mixture into 16 (32) equal-sized meatballs.
