Sticky Brown Sugar Glazed Meatballs
with Green Onion Rice and Buttery Veggie Trio
Sweetened with a tangy brown sugar-hoisin glaze, these meatballs are just what the doctor ordered to shake up your dinner time routine. Wholesome veggies and steamed green onion rice make the perfect base to help soak up all that glaze-y goodness!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
227 g
Broccoli
1 unit(s)
Carrot
56 g
Baby Spinach
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
â…“ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - To a medium pot, add 1 tbsp (2 tbsp) butter, 1 cup (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, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch thick half moons.
- Thinly slice green onions, keeping greens and whites separate.
- Peel, then mince or grate garlic.
- Cut broccoli into 1-inch pieces.
- Line a baking sheet with parchment.
- To a large bowl, add beef, garlic, panko, half the sesame seeds, half the garlic salt and green onion whites. Season with pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the bottom of the oven for 10 - 12 min or until browned and cooked through.**
- Heat a large non-stick pan over medium-high heat.
- When hot, add broccoli, carrots, and 2 tbsp (1/4 cup) water. Season with remaining garlic salt. Cook for 4-6 min, stirring occasionally until veggies are tender-crisp and liquid has absorbed.
- Transfer Veggies to a plate.
- Reheat the same pan over medium. Add hoisin, brown sugar and 1 tbsp (2 tbsp) butter.
- Cook, stirring often until glaze is warm and butter melts. (TIP: If glaze thickens too quickly, add water, 1 tbsp at a time.)
- Add meatballs to pan with glaze. Stir to coat.
- Fluff rice with fork. Stir in remaining sesame seeds.
- Divide rice between plates.
- Top with veggies and meatballs.
- Spoon any sauce in the pan overtop.
- Sprinkle remaining green onions overtop.