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.
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.
Ingredients
3 unit(s)
Garlic Clove
½ unit(s)
Lime
15 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Indonesian Style Spice Mix
240 grams
Beef Mince
2 nest(s)
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
150 grams
Mangetout
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
Utensils
Instructions
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).
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.
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.
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.
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.
Share your chilli glazed meatballs and noodles between your bowls.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
