Honey-Garlic Beef Meatballs

Big Batch

Family Friendly

New

with Stir-Fried Veggies, Garlicky Rice and Toasted Cashews

15 min

Difficulty: 1/3

Chinese

Ingredients: Ground beef • Carrots • Sweet bell pepper • Jasmine rice • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Green peas • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cashews (cashews, soybean and/or canola oil) (cashew) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Cashews

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Medium Pot

Measuring Cups

Colander

Medium Non-Stick Pan

Tags

30-min-or-less

Family Friendly

New

Speciality

Ingredients

Ground Beef

500 g

Jasmine Rice

1.5 cup

Honey-Garlic Sauce

8 tbsp

Sweet Bell Pepper

2 unit(s)

Green Peas

113 g

Cashews, chopped

56 g

Carrot

2 unit(s)

Panko Breadcrumbs

0.165 cup

Soy Sauce

4 tbsp

Green Onion

2 unit(s)

Garlic Salt

4 g

Oil

1 tbsp

Salt

1 tsp

Pepper

0.5 tsp

Butter

1 tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add 2 1/2 cups (5 cups) water and half the garlic salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 8-10 min, then add peas. Cook for 5-7 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Thinly slice green onions, keeping white and green parts separate.

Meanwhile, to a large bowl, add beef, green onion whites, remaining garlic salt and half the panko (use all for 4 servings). Season with salt and pepper, then combine.
Roll mixture into 12 (24) equal-sized meatballs.
On a parchment-lined baking sheet, arrange meatballs.
Bake in the top of the oven for 10-12 min, until golden and cooked through.**

Core, then cut pepper into 1/2-inch pieces.
Peel, then halve carrot lenthwise. Cut into 1/2-inch half-moons.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add carrots and peppers. Cook for 5-7 mins, stirring frequently, until tender-crisp. Season with salt and pepper.
Transfer to a plate.

Heat a medium non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Reheat the same pan (from step 4) over medium. Add honey-garlic sauce, soy sauce and 1 tbsp (2 tbsp) butter. Whisk to combine. Bring to a simmer and cook for 2-3 min, until slightly thickened.
Add meatballs and veggies to sauce. Stir to coat.