Hoisin Glazed Vegetarian Meatballs
with Linda McCartney Meatballs, Lime Rice & Tenderstem
1 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
1 unit(s)
Lime
150 grams
Basmati Rice
1 pack(s)
Linda McCartney Vegetarian Meatballs
(ContainsGluten, Soya)½ pot(s)
Cornflour
1 pack(s)
Tenderstem Broccoli ®
2 sachet
Hoisin Sauce
(ContainsGluten, Soya, Sesame)1 sachet
Soy Sauce
(ContainsGluten, Soya)Not included in your delivery
300 milliliter(s)
Water for Rice
100 milliliter(s)
Water for the Sauce
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.
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).
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
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
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.
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!