Vietnamese sticky beef meatballs with pea rice & asian slaw
Appliance/Function:
Ingredients
- 1 cup Jasmine rice
- 310 mls Water first
- 1 cup Frozen peas
- 1 tbsp Honey
- 2 tbsps Soy sauce
- 2 tbsps Sweet chilli sauce
- 60 mls Water second
- 600 grams Beef mince premium
- 1 Egg, free range
- ¼ cup Panko breadcrumbs
- 1 tsp Lemon pepper
- ½ tsp Ground ginger
- ½ tsp Coriander
- 2 tsps Olive oil
- 200 grams Asian slaw mix
- 1 Cucumber
- 1 tbsp Apple cider vinegar
- 2 tsps Olive oil
Instructions
COOK RICE
- In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 10 mins, then add the peas and cook a further 2 mins, or until water is absorbed and peas are tender. Fluff rice with a fork.
MAKE GLAZE & MEATBALLS
- Meanwhile, bring a jug of water to a boil for the glaze. For the glaze, mix honey, soy sauce, sweet chilli sauce and the second measure of boiling water in a small bowl. In a separate medium bowl, mix beef, egg, breadcrumbs, lemon pepper, coriander and ginger together. Season with salt and pepper. Using damp hands, roll into walnut-sized balls.
COOK MEATBALLS
- Heat the oil in a frypan on medium-high heat. Cook meatballs for about 8-10 mins, turning frequently, until browned and cooked through. Add glaze and cook for about 2 mins, until sticky and slightly reduced.
MAKE SLAW
- Julienne or thinly slice the cucumber. In a large bowl combine cucumber, Asian slaw mix, apple cider vinegar and third measure of oil. Season with salt and pepper and toss to combine.
TO SERVE
- Divide the pea rice between plates, top with the Vietnamese sticky beef meatballs and spoon over any leftover glaze. Serve with the Asian slaw on the side.
Nutrition
Calories: 804kcal | Carbohydrates: 56g | Protein: 42g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 134mg | Sodium: 892mg | Potassium: 830mg | Fiber: 4g | Sugar: 13g | Calcium: 59mg | Iron: 5mg