Hoisin Glazed Vegetarian Meatballs
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Hoisin Glazed Vegetarian Meatballs

Hoisin Glazed Vegetarian Meatballs

with Linda McCartney Meatballs, Lime Rice & Tenderstem

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Allergens:
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 Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

8

Linda McCartney Vegetarian Meatballs

15

Sesame Seeds

50

Hoisin Sauce

150

Basmati Rice

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

80

Tenderstem Broccoli

1

Garlic Clove

1

Spring Onion

10

Cornflour

1

Lime

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

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Nutritional information

Energy (kcal)648 kcal
Energy (kJ)2711 kJ
Fat16 g
of which saturates2 g
Carbohydrate89 g
of which sugars15 g
Protein33 g
Salt6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Knife
Medium Saucepan
Grill Pan
Baking Tray

Instructions

Prep
1

Preheat your oven to 200°C. Trim the spring onions then thinly slice. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

Cook the Rice
2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Start the Meatballs
3

Whilst the rice is cooking, heat a splash of oil in a large frying pan, once hot add the Linda McCartney veggie meatballs and cornflour, shake the pan to coat the balls in the cornflour. Fry until browned all over, 5-7 minutes. turn every 2 minutes

Roast the Tenderstem
4

Meanwhile, put the tenderstem broccoli on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until tender and crispy at the edges, 10-12 mins. Turn halfway, through cooking

Make the Glaze
5

Once the meatballs have coloured add the garlic and cook for a further minute. Next add the water (see ingredients for amount) , hoisin sauce and soy sauce . Rapidly simmer until you have a glossy sauce, 2-3 mins.

Finish Up
6

Fluff up the rice with a fork and stir through the lime zest and half the juice. Divide this between your plates and top with the meatballs and sauce.Finish with the broccoli and a sprinkling of spring onion and sesame seeds. Serve with a wedge of the remaining lime. Enjoy!