Sesame Teriyaki Beef Meatballs
with Tenderstem® Broccoli and Basmati Rice
These Sesame Teriyaki Beef Meatballs are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 grams
Basmati Rice
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
80 grams
Tenderstem Broccoli
1 unit(s)
Carrot
150 grams
Teriyaki Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt 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, salt and water for the breadcrumbs (see pantry for both amounts), 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.
Meanwhile, halve any thick broccoli stems lengthways. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
Heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the Tenderstem® and carrot. Stir-fry for 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 water for the sauce (see pantry for amount) 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.
Enjoy!
