something ground beef
with Green Onion Rice and Buttery Veggie Trio- Blé
- Moutarde
- Sésame
- Soya
- Lait
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
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!
Ingrédients
250 g
Bœuf haché
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
227 g
Brocoli
1 pièce(s)
Carotte
56 g
Jeunes épinards
2 pièce(s)
Gousses d'ail
2 pièce(s)
Oignon vert
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
4 cs
Sauce hoisin
(Contient: Moutarde, Sésame, Soya Peut contenir : Oeuf, Lait, Crustacés, Poisson, Blé, Sulfites, Gluten)
9 g
Graines de sésame
(Contient: Sésame Peut contenir : Oeuf, Lait, Moutarde, Arachides, Noix, Sulfites, Soya, Gluten)
1 cs
Cassonade
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
4 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- 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.
