Gochujang Glazed Beef Meatballs
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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:
Calorie Smart
Spicy
Allergens:
Sesame
Cereals containing gluten
Soya

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 time20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

2 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

50 grams

Gochujang Paste

(Contains Soya)

15 grams

Honey

50 grams

Baby Leaf Mix

240 grams

British Beef Mince

Not included in your delivery

tsp

Sugar for the Dressing

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

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Nutritional information

Energy (kJ)2413 kJ
Energy (kcal)577 kcal
Fat21.9 g
of which saturates8.8 g
Carbohydrate66.4 g
of which sugars16.9 g
Protein34.1 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
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 middle 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 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, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef 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 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.

Glaze the Meatballs
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.

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!