Chilli Glazed Meatballs and Noodles
with Green Beans and Lime
This Chilli Glazed Meatballs and Noodles is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Green Beans
2
Garlic Clove
½
Lime
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50
Red Pepper Chilli Jelly
25
Ketjap Manis
(Contains Soya)
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the green beans, then cut into thirds.
Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person, and pop onto a baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.
Meanwhile, bring a large saucepan of water to the boil with 1/4 tsp salt.
When boiling, add the noodles to the water and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan.
Once hot, add the green beans and stir-fry until slightly charred, 4-5 mins.
Add the remaining garlic and cook for 1 min.
Stir in the red pepper chilli jelly, ketjap manis, soy sauce and water for the sauce (see pantry for amount). Bring to the boil, then reduce to a simmer and cook until slightly reduced, 2-3 mins.
Add the cooked noodles and meatballs to the stir-fry pan and stir until everything's well coated in the sauce.
Add a squeeze of lime juice to taste.
Share your meatballs and noodles between your bowls.
Finish with a sprinkling of lime zest and serve with any remaining lime wedges for squeezing over.
Enjoy!
