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Hakka-Style Meatballs

Hakka-Style Meatballs

with Peppers, Rice and Peas

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East and South Asian influences converge in this delicious fusion dish, combining aromatics and warming spices with a sweet-savoury sauce!

Tags:SpicyQuick
Allergens:Wheat/BléSoy/Soja

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

1 tbsp

Chili-Garlic Sauce

15 g

Ginger

200 g

Green Bell Pepper

113 g

Onion, chopped

¾ cup

Basmati Rice

56 g

Green Peas

7 g

Cilantro

1 tbsp

Moroccan Spice Blend

4 tbsp

Sweet Chili Sauce

Not included in your delivery

1 tbsp

Oil*

0.31 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate104 g
Sugar23 g
Dietary Fiber6 g
Protein37 g
Cholesterol75 mg
Sodium2010 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
Baking Sheet
Large Bowl
Parchment Paper
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! Add 1 1/4 cups water and 1/4 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 low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Add peas halfway through cooking. When rice is done, remove the pot from heat. Set aside, still covered.

2

While rice cooks, peel, then mince or grate half the ginger (use all for 4 ppl). (TIP: If grating, mince the leftover pieces of ginger.) Combine beef, panko, half the ginger, 1/2 tbsp soy sauce and 1 tsp Moroccan Spice Blend (dbl both for 4 ppl) in a large bowl. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 8-10 min.**

3

While meatballs bake, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Stir together sweet chili sauce, remaining soy sauce, 1/4 cup water (dbl for 4 ppl) and 1 1/2 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide for chili garlic sauce.)

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until slightly softened, 2-3 min. Add remaining ginger and remaining Moroccan Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.

5

Add meatballs, then stir-fry sauce to the pan with veggies. Cook, stirring gently, until sauce thickens slightly and coats meatballs, 1 min. Season with salt and pepper, to taste.

6

Add half the cilantro to rice, then fluff with a fork. Divide rice between plates, then top with meatballs, veggies and any sauce in the pan. Sprinkle remaining cilantro over top.