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Ready in 25 minutes

Glossy Korean-Spiced Beef Meatballs

over Jasmine Rice with Asian Greens & Mini Peppers

Cooking time

25 minutes




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
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
12 g
1900 mg
Total Carb
91 g
16 g
35 g
7 g
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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.
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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.
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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.
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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.
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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.
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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.