Japanese Beef Meatball Curry
with Rice and Veggies- Mustard
- Wheat
- Sulphites
- Soy
- Milk
- Gluten
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
.
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
30 g
Ginger
2 unit(s)
Garlic, cloves
150 g
Yellow Potato
2 unit(s)
Carrot
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Worcestershire Sauce
(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
2 tbsp
Ketchup
(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
2 unit(s)
Green Onion
2 unit(s)
Beef Broth Concentrate
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
⅓ tsp
Pepper*
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
2 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes, carrots, and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then 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 onion. Separate greens and whites.
- Peel, then mince or grate garlic.
- Peel, then mince or grate ginger.
- To a medium bowl, add soy, ketchup, Worcestershire sauce, and beef concentrate. Whisk to combine.
- Line a baking sheet with parchment paper.
- To a large bowl, add beef, panko, 1/2 tsp (1 tsp) garlic, 1/2 tsp (1 tsp) ginger, 1 tbsp (2 tbsp) green onion. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the top of the oven for 10-12 min or until browned and cooked through.**
- Heat a large pot over medium. When hot add 1 tbsp (2 tbsp) oil, the whites of the green onion, Indian Spice Mix, remaining ginger, remaining garlic, 1 tbsp (2 tbsp) butter, and 1 tbsp (2 tbsp) flour.
- Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water.
- Add roasted potatoes and carrots. Cook for 2-3 min, stirring often, until curry has slightly thickened. Season with salt and pepper.
- To the pot, add soy-mixture and meatballs.
- Reduce to medium-low. Simmer for 1-2 min, stirring occasionally.
- Fluff rice with a fork, add 1 tbsp (2 tbsp) butter, and half the green onions.
- Divide rice between bowls.
- Top with curry.
- Sprinkle remaining green onions over top.
