Hoisin Beef Meatball Tacos
with Slaw & Mayonnaise
We’re big fans of these meatballs because we’re coating them in a sweet hoisin glaze, teaming them with slaw for crispness and crunch, then wrapping then up in soft tortillas for a meal that's half Mexican, half Asian!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
beef mince
1 sachet
Southeast Asian Spice Blend
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
hoisin sauce
(Contains Sesame, Soy;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 bunch
coriander
1 packet
crispy shallots
Not included in your delivery
olive oil
2 tsp
rice wine vinegar (for the dressing)
1
egg
(Contains Egg;)
¼ cup
water
2 tsp
rice wine vinegar (for the glaze)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. Roughly chop the baby spinach. In a medium bowl, combine the rice wine vinegar (for the dressing) and a drizzle of olive oil. Season with salt and pepper. Set aside.
In a medium bowl, combine the garlic, beef mince, Southeast Asian spice blend, egg and fine breadcrumbs (see ingredients). Season. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs until browned and cooked through, 10-12 minutes.
While the meatballs are cooking, combine the hoisin sauce, water and rice wine vinegar (for the glaze) in a small bowl. When the meatballs are cooked, add the hoisin glaze to the pan. Turn to coat the meatballs and cook until slightly reduced, 1 minute. Cut the meatballs in half.
Microwave the mini flourtortillas on a plate for 10 second bursts, or until warmed through. Add the baby spinach and slaw mix to the dressing and toss to combine.
Roughly chop the coriander. Bring everything to the table to serve. Spread a little mayonnaise over each tortilla, then build your tacos by adding some slaw and hoisin beef meatballs. Spoon over any hoisin glaze left in the pan. Garnish with coriander and crispy shallots.