Thai Coconut Beef Meatballs for Dinner
with Thai Beef Meatballs & Sesame Slaw for Lunch
Cook an amazing dinner as usual, then put a twist on the recipe to create something different for tomorrow's lunch! The ginger-soy veggies and zingy coconut sauce work wonderfully with the mildly spiced meatballs for dinner - and making extra meatballs will see you throwing together a lunch that'll be the envy of the office.
Include Lunch recipe NIPS at the end of the blurb in this format: The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2630J Energy, 24.7g Fat, 6.1g Saturated Fat, 57.5g Carbohydrate, 33.3g Sugars, 40.1g Protein, 896mg Sodium.
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bag
Pea Pods
1 clove
garlic
2 leaves
makrut lime leaves
1 bag
coriander
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
ginger paste
1 tin
coconut milk
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1
cucumber
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
garlic aioli
(Contains Egg;)
1 bag
slaw mix
2 packet
crispy shallots
1 bag
Asian greens
1 packet
beef mince
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1.25 cup
water
½ tsp
salt
1
egg
(Contains Egg;)
½ tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek.
• While the rice is cooking, thinly slice carrot into half-moons. Trim pea pods and cut into thirds. Roughly chop Asian greens. Finely chop garlic. De-stem makrut lime leaves and very finely slice. Roughly chop coriander. • In a large bowl, combine beef mince, the salt, Southeast Asian spice blend (see ingredients), the egg and fine breadcrumbs (see ingredients). Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (8-10 per person). Transfer to a plate.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot until tender, 3-4 minutes. • Add pea pods and Asian greens and cook until tender, 1-2 minutes. • Add ginger paste and soy sauce and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. • In a small saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and makrut lime leaves until fragrant, 1 minute. Add coconut milk, brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until sauce is heated through and fragrant, 2-3 minutes. Remove from heat.
• Set aside two portions of meatballs for lunch. • Divide rice between bowls and top with ginger soy veggies and beef meatballs. • Spoon over Thai coconut sauce. Sprinkle with coriander to serve. Enjoy!
• When you're ready to pack lunch, roughly chop cucumber. Divide sesame dressing, garlic aioli, a drizzle of olive oil and a generous pinch of salt and pepper between two containers. Stir to combine. Top with slaw mix, cucumber and reserved meatballs, then refrigerate. • At lunch, remove the meatballs and microwave on a plate until piping hot, 2-3 minutes. Toss slaw to combine. Top with meatballs. Sprinkle with crispy shallots to serve. Enjoy!