Spicy Thai-Inspired Beef Meatballs
with Cilantro-Lime Rice- Wheat
- Milk
- Mustard
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Ground beef • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Shanghai bok choy • Lime • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Ginger • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide).
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Sweet Bell Pepper
30 g
Ginger
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Coconut Milk
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Chicken Broth Concentrate
7 g
Thai Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Salt*
½ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
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 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 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then mince or grate ginger.
- To a medium bowl, add beef, panko, half the ginger and ¼ tsp (1/2 tsp) salt. Season with pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On a parchment-lined baking sheet, arrange meatballs. Roast in the middle of the oven for 12-14 min, or until golden and cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until softened.
- Add bok choy. Cook for 2-3 min, stirring often, until tender-crisp. Season with salt and pepper.
- Transfer veggies to a plate. Cover to keep warm.
- Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, remaining ginger and Thai Spice Blend. Cook for 30 sec, stirring often, until fragrant. Add coconut milk, broth concentrate, 1/3 cup (2/3 cup) water and 1/2 tsp (1 tsp) sugar.
- Simmer for 4-5 min, stirring occasionally, until thickened slightly.
- Add meatballs, lime juice and half the lime zest to pan with sauce, tossing to combine, 1 min.
- Fluff rice with a fork. Stir in remaining lime zest and half the cilantro. Season with salt.
- Divide rice between plates.
- Top with veggies, meatballs and sauce from the pan. Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top.
