Chinese-Style Glazed Meatballs
with Five Spice Chips and Green Beans
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
150 grams
Green Beans
450 grams
Potatoes
1 sachet(s)
Chinese Five Spice
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
50 grams
Red Pepper Chilli Jelly
15 grams
Honey
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Salt
2 tbsp
Water
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the green beans. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, then sprinkle over half the Chinese five spice and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine half of the garlic, the remaining Chinese five spice, breadcrumbs, salt and water (see pantry for both amounts).
Add the pork mince. 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.
Pop the meatballs onto another large baking tray.
Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While everything bakes, boil a half-full kettle. Pour the boiled water into a medium saucepan with 0.5 tsp salt and heat on high.
Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.
Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in some olive oil if you'd like. Cover to keep warm.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once the oil is hot, add the remaining garlic and stir-fry for 30 secs. Add the rice vinegar, sesame seeds, red pepper chilli jelly and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Bring to the boil, stir and lower the heat to a simmer. Cook until the sauce has thickened, 3-4 mins. When the meatballs are ready, toss them through the sauce until coated. Remove from the heat.
Share the glazed meatballs between your serving plates.
Serve with the Chinese five spice chips, green beans and baby leaves alongside.
Serve with mayo (see pantry for amount) alongside for dipping. Drizzle some olive oil over the leaves to finish.
Enjoy!
