Chilli Glazed Meatballs and Noodles
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Chilli Glazed Meatballs and Noodles

Chilli Glazed Meatballs and Noodles

with Mangetout and Lime

These Chilli Glazed Meatballs and Noodles are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

3 unit(s)

Garlic Clove

½ unit(s)


15 grams


(Contains Cereals containing gluten)

1 sachet(s)

Indonesian Style Spice Mix

240 grams

British Beef Mince

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

150 grams


50 grams

Red Pepper Chilli Jelly

25 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2807 kJ
Energy (kcal)671 kcal
Fat21.3 g
of which saturates8.9 g
Carbohydrate82.1 g
of which sugars24.4 g
Protein40.3 g
Salt4.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray
Large Bowl
Large Saucepan


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Peel and grate the garlic (or use a garlic press).

Zest the lime and cut into wedges (see ingredients for amount).

Make your Meatballs

In a large bowl, combine the breadcrumbs, Indonesian style spice mix, lime zest, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person, and pop onto a baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Cook the Noodles

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the noodles to the water and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Bring on the Mangetout

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mangetout to the pan and stir-fry until almost tender, 1-2 mins.

Add the remaining garlic and cook for 1 min.

Stir in the red pepper chilli jelly, ketjap manis, soy sauce and water for the sauce (see pantry for amount). Bring to the boil, then reduce to a simmer and cook until slightly reduced, 2-3 mins. 

Combine and Stir

Add the cooked noodles and meatballs to the mangetout and stir until everything's well coated in the sauce.

Add a squeeze of lime juice from a lime wedge.

Finish and Serve

Share your chilli glazed meatballs and noodles between your bowls.

Serve with any remaining lime wedges for squeezing over.