Sesame Teriyaki Beef Meatballs
with broccolini and rice
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains Wheat)
250 grams
Beef Mince
75 grams
Broccolini
1 unit(s)
Carrot
2 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour 300ml salted water (double for 4p)in a pot with a tight-fitting lid. Stir in the rice and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, 1/4 tsp salt and 2 tbsp water (double for 4p), then add the beef mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Place a pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Meanwhile, trim the bottom of the broccolini and discard.
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
Heat a drizzle of oil in large pan on medium-high heat. Once hot, add the carrot. Stir-fry for 4-5 mins. Add the broccolini and fry for another 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 3-4 mins more.
Once the veg is tender, stir the teriyaki sauce and 50ml water (double for 4p) into the pan, ensuring everything's well coated.
Add the cooked meatballs to the pan. Stir together and cook until the sauce has thickened slightly and everything's piping hot, 5-6 mins.
Taste and season with salt and pepper if needed. Add a splash more water if it's a little dry.
Fluff up the rice with a fork and share between your bowls. Top with your teriyaki meatballs and veg.
Sprinkle over the sesame seeds to finish.
