Honey Garlic Beef Meatballs
with Hoisin Veg Noodles and Toasted Sesame Seeds
These Honey Garlic Beef Meatballs are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
2
Garlic Clove**
15
Honey
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Beef Mince
1
Green Pepper
(May contain traces of: Celery)
1
Onion
2
Egg Noodle Nest
(Contains: Cereals containing gluten, Egg)
96
Hoisin Sauce
(Contains: Soya)
15
Rice Vinegar
15
Soy Sauce
(Contains: Cereals containing gluten, Soya)
5
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
1
Water for the Breadcrumbs
¼
Salt for the Meatballs
50
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic, honey, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 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 a large baking tray. When the oven is hot, 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.
Once cooked, remove from the oven and set aside.
Meanwhile, bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Halve the green pepper and discard the core and seeds. Chop into 3cm chunks.
Halve and peel the onion, then cut each half into 3 wedges.
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.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper chunks and onion, season with salt and pepper and fry until softened, 4-5 mins.
Put the hoisin sauce, rice vinegar and soy sauce in a small bowl. Add the water for the sauce (see pantry for amount) and mix together.
Stir the remaining garlic into the veg pan and cook for 1 minute, then add the noodles, cooked meatballs and hoisin sauce.
Mix well to combine and cook until everything's piping hot and the sauce has thickened to coat the noodles. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Remove the pan from the heat. Taste and add salt and pepper if you feel it needs it.
Share the noodles and meatballs between your serving bowls and sprinkle over the sesame seeds.
Enjoy!
