Family friendly
Sweet & Sour Beef Meatballs
with Edamame Rice & Cauliflower
760 cals
30 mins
Description
When sweet and sour is in the house, there’s no taste bud left behind. There's a vintage Chinatown inspiration behind this lip-smacking sauce for beefy meatballs, presented with two irresistible sides: white rice studded with edamame, and cauliflower roasted to golden.
Contains:
Eggs • Sesame • Soy • Sulphites • Wheat
Ingredients
for 4 servings
510g Canadian-raised lean ground beef
2 Garlic cloves
400g Cauliflower florets
40g Panko
60ml Sweet soy sauce
30ml Apple cider vinegar
320g White rice
150g Edamame (or green peas)
24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Nutrition
Total fat | 24g |
Saturated Fat | 8g |
Sodium | 1140mg |
Total carbs | 96g |
Sugar | 17g |
Protein | 40g |
Fibres | 4g |
Recipe Instructions
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
- Meanwhile, in a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the edamame, and let sit, covered, for 5 min. Fluff the rice.
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, remaining spices and 1 egg.
- Form into 16 meatballs.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Add the vinegar (start with ½), soy sauce and ⅓ cup water.
- Cook, spooning the sauce over the meatballs, 2 to 4 min., until the sauce has thickened and the meatballs are coated.
- Divide the rice between your plates.
- Top with the cauliflower, meatballs and sauce. Bon appétit!