Name: Schezwan Glazed Beef & Pork Meatballs with brown rice
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 250 grams Pre-cooked Brown Rice; 2 sachet(s) Thai Style Spice Mix; 240 grams Beef and Pork Mince; 1 pack(s) Breadcrumbs; 2 unit(s) Garlic; 1 unit(s) Onion; 80 grams Edamame Beans; 2 unit(s) Carrot; 1 sachet(s) Sesame Seeds; 75 grams Szechuan Paste; ¼ tsp Salt; to taste Salt; to taste Pepper; to taste Oil; to taste Water

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Recipes

Asian Recipes

Schezwan Glazed Beef & Pork Meatballs

with brown rice

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Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Wheat

•Soya

•Sesame

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Pre-cooked Brown Rice

2 sachet(s)

Thai Style Spice Mix

240 grams

Beef and Pork Mince

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic

1 unit(s)

Onion

80 grams

Edamame Beans

(Contains: Soya)

2 unit(s)

Carrot

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

75 grams

Szechuan Paste

Not included in your delivery

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3305 kJ

Energy (kcal)790 kcal

Fat38.3 g

of which saturates13.6 g

Carbohydrate72 g

of which sugars13.8 g

Dietary Fiber6.4 g

Protein39 g

Cholesterol0 mg

Salt1.98 g

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pot with Lid

Cooking Steps

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons.

In a large bowl, combine the mince, half the thai spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix together by hand. Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

Place a large pan over medium-high heat and toast the sesame sedds for 3-5 mins, until golden. Remove from the pan and set aside. Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the meatballs until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

Once cooked remove the pan from the heat and pop in the schezwan paste and a splash of water to meatballs. Coat well with the sauce.

While the meatballs are cooking, place a large pot over high heat with a drizzle of oil. Add the carrot and onion and fry for 2-3 mins, stirring occassionally. Season with salt and pepper. Reduce the heat to a medium-high and add the remaining thai spice and garlic and fry for another minute. Add a splash of water and cover and cook for 6-8 mins, until the carrot has softened.
Stir through the precooked brown rice and edamame and allow to warm through. Mix well and season with salt and pepper.

Divide the edamame and carrot fried brown rice between plates and top with the meatballs glazed in schezuan sauce. Scatter over the sesame seeds.