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Hoisin Glazed Vegetarian Meatballs

Hoisin Glazed Vegetarian Meatballs

with Linda McCartney Meatballs, Lime Rice & Tenderstem

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Allergens:GlutenSoyaSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat16.0 g
of which saturates2.0 g
Carbohydrate89 g
of which sugars15.0 g
Protein33 g
Salt5.95 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Knife
Saucepan
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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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.

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).

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

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

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.

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!