Glossy Korean-Spiced Beef Meatballs
over Jasmine Rice with Asian Greens & Mini Peppers
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
The glaze on these ground beef meatballs will give you a gleam in your eye as you sit down to eat. Rice vinegar, honey and soy sauce work hand-in-hand to create a tasty sauce that glosses up nicely with a pat of butter. Simply sauté colourful mini peppers and Asian greens to tender-crisp, and plate your Korean-themed meat and veg over jasmine rice. It’s perked up with ginger and sweet sesame spices to perfume the evening.
We will send you:
- 250g Ground beef
- 225g Asian greens (yu choy or gai lan)
- 20g Ginger
- 200g Mini sweet peppers
- 30ml Rice vinegar
- 160g Jasmine rice
- 30ml Soy sauce (low sodium)
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Medium pot
2 Large pans
Peeler
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
12 g
Sodium
1900 mg
Total Carb
91 g
Sugars
16 g
Protein
35 g
Fibre
7 g
Preparation
Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the ginger, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the beef, ⅓ of the soy sauce, the remaining ginger, ½ the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Cook the meatballs*, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, thinly slice the sweet peppers into rounds, discarding the stems and seeds. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
Sauté the vegetables
In a second large pan, heat a drizzle of oil on medium-high. Sauté the sweet peppers and gai lan, 2 to 4 min., until softened; season with the remaining spices. Transfer to a plate.
Make the sauce & coat the meatballs
Heat the reserved pan on medium. Add the vinegar, honey, remaining soy sauce, 3 tbsp water (double for 4 portions) and pepper; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until thickened. Add the meatballs and 1 tbsp butter (double for 4 portions). Cook, spooning the sauce over the meatballs, 1 to 2 min., until coated.
Plate your dish
Divide the rice between your plates. Top with the vegetables and meatballs. Spoon any remaining sauce over. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
