Sweet N' Sour Beef and Pork Meatballs

Name: Sweet N' Sour Beef and Pork Meatballs with Broccoli and Peppers
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g Ground Beef and Pork Mix; ¾ cup Jasmine Rice; 227 g Broccoli; 1 unit(s) Sweet Bell Pepper; 30 g Ginger; ¼ cup Panko Breadcrumbs; 2 tbsp Apricot Spread; 1 tbsp Soy Sauce; 1 tbsp Seasoned Rice Vinegar; 1 tbsp Sesame Oil; 9 g Cornstarch

with Broccoli and Peppers

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Hearty, quick and satisfying, this takeaway-inspired dish of saucy sweet and sour beef-pork meatballs are the ideal dinner for busy nights.

Allergens:

Hvede

•Soja

•Schwefeldioxide und Sulfite

•Sesamzaad

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

¾ cup

Jasmine Rice

227 g

Broccoli

1 unit(s)

Sweet Bell Pepper

30 g

Ginger

¼ cup

Panko Breadcrumbs

2 tbsp

Apricot Spread

1 tbsp

Soy Sauce

1 tbsp

Seasoned Rice Vinegar

1 tbsp

Sesame Oil

9 g

Cornstarch

Nutrition Values

Calories770 kcal

Fat27 g

Saturated Fat9 g

Carbohydrate100 g

Sugar16 g

Dietary Fiber5 g

Protein34 g

Cholesterol75 mg

Sodium510 mg

Trans Fat0.4 g

Potassium1000 mg

Calcium75 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Baking Sheet

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Meanwhile, add beef and pork mix, panko, half the sesame oil and half the soy sauce to a large bowl. Season with salt and pepper, then combine.
Roll mixture into 8 (16) equal-sized meatballs.

Arrange meatballs on an unlined baking sheet.
Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**

Meanwhile, cut broccoli into bite-sized pieces.
Core, then cut pepper into 1/2-inch pieces.
Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
Add apricot spread, vinegar, cornstarch, half the ginger, remaining soy sauce, 1/2 tsp (1 tsp) sugar, 1/8 tsp (1/4 tsp) pepper and 1/2 cup (1 cup) cold water to a medium bowl. Season with salt, then whisk to combine.

When meatballs are almost done, heat a large non-stick pan over medium-high heat.
When hot, add prepared sauce mixture from (step 4), then broccoli and peppers. Cook, stirring occasionally, until veggies are tender-crisp and sauce has thickened slightly, 3-4 min.
Remove from heat.

When meatballs are done, add them to the pan with sauce and veggies, then toss to coat.
Fluff rice with a fork, then stir in remaining sesame oil. Season with salt.
Divide rice between bowls. Top with meatballs and veggies.
Spoon any remaining sauce over top.