Sweet Hoisin-Glazed Meatballs
with Roasted Sweet Potato and Broccolini
We’re big fans of baking, rather than frying, our meatballs for a healthier alternative to this dinnertime staple. But don’t worry, the dish is still jam-packed with flavour thanks to a sweet hoisin glaze, roasted sweet potatoes, and crispy veggies. One bite and you’ll be hooked.
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
340 g
Sweet Potato, cubes
(Contains Sulphites)
30 g
Ginger
2 unit
Green Onion
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains Wheat)
170 g
Broccolini
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to bake the sweet potatoes, broccolini and meatballs). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Toss the sweet potatoes on a parchment-lined baking sheet with drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.
Meanwhile, peel, then mince or grate 1 tbsp ginger (double for 4 people). Thinly slice the green onions.
In a medium bowl, combine the ground beef, ginger, green onion and panko. Season with salt and pepper. Roll the mixture into 1-inch round meatballs.
Place the meatballs on one side of a foil-lined baking sheet. Toss the broccolini on the other side with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven until broccolini is tender and meatballs are golden-brown and cooked through, 10-12 min. (TIP: When they are cooked through, they will not be pink inside.)
When the meatballs are cooked through, brush them with hoisin sauce.
Cut the lime into wedges. Divide the meatballs, broccolini and sweet potatoes between plates. Sprinkle the sesame seeds over the meatballs and squeeze over a lime wedge.
