Spicy Szechuan Beef Meatballs
with Noodles and Crispy Shallots
This Spicy Szechuan Beef Meatballs 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
2
Garlic Clove
½
Echalion Shallot
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
80
Green Beans
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Szechuan Paste
(Contains Soya)
64
Sweet Chilli Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Ketjap Manis
(Contains Soya)
Not included in your delivery
½
Plain Flour
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
Peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the shallot. Separate the slices and pop into a small bowl with the flour (see pantry for amount). Season with salt and pepper, toss to coat, then set aside.
In another medium bowl, combine the breadcrumbs, half the garlic, the 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 even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, pop the meatballs onto a large baking tray and 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, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and stir-fry until golden and crispy, 2-3 mins. Transfer to a plate lined with kitchen paper, then set aside.
Trim the green beans, then cut into thirds.
Once your pan of water is boiling, add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans, season with salt and pepper, then stir-fry until softened, 4-5 mins. Add the remaining garlic, then cook for 1 min more.
Stir in the Szechuan paste (add less if you'd prefer things milder), sweet chilli sauce, soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the pan and bring to the boil.
Cook until the sauce has reduced slightly, 1-2 mins. Stir carefully to glaze the meatballs.
Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min.
When ready, share between your bowls and sprinkle over the crispy shallots to finish.
Enjoy!
