This dish is super simple and packed with delectable flavours. The colourful slaw will surprise you with its Japanese vibes and sweet crunchy veggies!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Coleslaw Cabbage Mix
Mayonnaise(ContainsEgg, Sulphites, Mustard)
Japanese Spice Blend
Teriyaki Sauce(ContainsSulphites, Gluten, Soy)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then garlic and rice. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Stir together panko, Japanese spice blend, 1/4 tsp salt and 2 tbsp water (dbl both for 4ppl) in a medium bowl. Crumble in beef and season with pepper. Roll beef mixture into 8 equal meatballs (NOTE: 16 for 4ppl). Transfer meatballs to a foil-lined baking sheet. Bake, in the middle of the oven, until golden-brown and cooked through, 10-12 min.**
Trim snow peas, then thinly slice, lengthwise. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions.
Whisk lime juice with mayo and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Add snow peas and coleslaw mix. Toss to combine. Season with salt and pepper.
When meatballs are done, heat a large non-stick pan over medium heat. When hot, add teriyaki sauce and 1/4 cup water (dbl for 4ppl). Cook, stirring often, until heated through. Add meatballs to sauce and toss to coat.
Fluff rice with a fork. Stir in lime zest and half the green onions. Season with salt, then divide rice between plates. Top with meatballs and spoon over sauce from pan. Serve slaw on the side. Sprinkle with remaining green onions and squeeze over a lime wedge, if desired.