Schezwan Glazed Beef & Pork Meatballs
with brown rice- Cereals containing gluten
- Wheat
- Soya
- Sesame
Ingredients
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
10 grams
Sesame Seeds
(Contains: Sesame)
75 grams
Szechuan Paste
(Contains: Soya)
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
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.
