avec riz au beurre et légumes
Ingrédients : Mélange de bœuf et de porc hachés (bœuf, porc) • Courgette • Riz basmati • Pois sucrés • Sauce miel et ail (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Oignon vert • Fécule de maïs • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Mélange de bœuf et de porc hachés
250 g
Riz basmati
0.75 cup
Pois sucrés
113 g
Courgette
1 unit(s)
Oignons verts
2 unit(s)
Chapelure panko
0.33 cup
Tartinade à l'ail
2 tbsp
Sauce miel et ail
4 tbsp
Sauce soja
2 tbsp
Sel d'ail
4 g
Fécule de maïs
4.5 g
Vinaigre de riz assaisonné
1 tbsp
Huile
0.5 tbsp
Sel
0.193 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment paper.
- Thinly slice green onions.
- To a large bowl, add ground beef and pork, panko, half the green onions and half the garlic salt. Season with pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs, then place on the prepared baking sheet.
- Roast meatballs in the middle of the oven for 10-14 min, until golden and cooked through.**
- Meanwhile, trim sugar snap peas.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- To a medium bowl, add honey-garlic sauce, soy sauce, vinegar, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. Season with salt and pepper. Whisk until evenly combined. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, snap peas and zucchini. Season with remaining garlic salt and pepper. Cook for 3-5 min, stirring often, until tender-crisp.
- Transfer veggies to a plate and cover to keep warm.
- Once meatballs are cooked, reheat the same pan over medium.
- When hot, add half the garlic spread. Swirl pan for 30 sec, until melted.
- Add the teriyaki sauce mixture. (NOTE: If the sauce mixture has separated, simply whisk again before adding.)
- Cook for 1-2 min, stirring often, until sauce is warmed through and thickened slightly.
- Remove from heat. Add meatballs and stir to coat. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Fluff rice with a fork. Stir in remaining green onions and remaining garlic spread.
- Divide rice between plates.
- Top with veggies and meatballs.
- Spoon any remaining teriyaki sauce from the pan over top.
890
kcal
Calories
34
g
Fat
11
g
Saturated Fat
110
g
Carbohydrate
25
g
Sugar
4
g
Dietary Fiber
36
g
Protein
75
mg
Cholesterol
2200
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
6.5
mg
Iron
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