Baked Teriyaki Beef Meatballs and Roasted Plums
with Lime, Carrot and Cucumber Soy-Sriracha Slaw
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Soya
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the meatballs and plums in the oven, then all you need to do is make your rice and warm through the teriyaki on the hob. Dress the slaw, then you're set for a fabulous dinner!
Ingredients
240 grams
British Beef Mince
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May contain traces of: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
150 grams
Jasmine Rice
2 unit(s)
Plum
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
16 milliliter(s)
Sriracha Sauce
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
75 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
Not included in your delivery
2 tbsp
Water for the Meatballs
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
a) In a large bowl, combine the savoury seasoning and water for the meatballs (see pantry for amount), then add the beef mince.
b) Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Pop the meatballs onto a large baking tray.
b) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
a) Meanwhile, boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
d) Meanwhile, halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the plums to the pan and stir-fry until softened, 5-6 mins.
c) Meanwhile, trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
d) Cut the lime into wedges.
a) Add the cucumber and sliced carrot and cabbage mix to a large bowl.
b) Stir in a good squeeze of lime juice along with the mayo, sriracha, soy and sugar (see pantry for amount). Season with salt and pepper, then set aside for now.
c) Once the plums are softened, add the teriyaki sauce to the pan and simmer until piping hot, 1-2 mins.
d) Add a splash of water if you feel it needs it.
a) Share the rice between your serving bowls.
b) Top with the meatballs and cucumber-soy slaw.
c) Spoon the teriyaki and plum sauce over the meatballs.
d) Serve with any remaining lime wedges for squeezing over.
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