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Gochujang Glazed Beef Meatballs
Gochujang Glazed Beef Meatballs

Gochujang Glazed Beef Meatballs

with Sesame Chips and Carrot Salad

This delicious Gochujang Glazed Beef Meatballs has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Allergens:
Sesame
Cereals containing gluten
Soya

The quantities provided above are averages only.

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

2 unit(s)

Garlic Clove**

10 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

50 grams

Gochujang Paste

(Contains: Soya)

15 grams

Honey

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

Nutritional information

Energy (kJ)2368 kJ
Energy (kcal)566 kcal
Fat22.2 g
of which saturates8.8 g
Carbohydrate63.3 g
of which sugars18.6 g
Protein34.7 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Peeler
Grater

Instructions

Chip Chip Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 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, sprinkle over the black sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Carrot Ribbon Time
2

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the rice wine vinegar, a drizzle of oil, a pinch of salt and the sugar for the dressing (see pantry for amount). Set aside your dressing for now.

Make the Meatballs
3

While the chips cook, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, the breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then 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.

Get Baking
4

Pop the meatballs onto another large baking tray.

Bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Spicy Glaze Time
5

Once the meatballs are cooked, remove the tray from the oven.

Drain and discard the fat, then drizzle over the gochujang paste and honey. Carefully turn the meatballs to coat them in the gochujang glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Serve Up
6

When everything's ready, add the baby leaf mix and the carrot ribbons to the bowl of dressing. Toss together.

Share the gochujang meatballs between your plates, spooning over any remaining glaze from the tray.

Serve with the chips and salad alongside.

Enjoy!

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