Hoisin Glazed Vegetarian Meatballs

Name: Hoisin Glazed Vegetarian Meatballs with Linda McCartney Meatballs, Lime Rice & Tenderstem
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 8 Linda McCartney Vegetarian Meatballs; 15 Sesame Seeds; 50 Hoisin Sauce; 150 Basmati Rice; 25 Soy Sauce; 80 Tenderstem® Broccoli; 1 Garlic Clove**; 1 Spring Onion; 10 Cornflour; 1 Lime; 300 Water for the Rice; 100 Water for the Sauce

with Linda McCartney Meatballs, Lime Rice & Tenderstem

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Allergens:

Cereals containing gluten

•Soya

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Linda McCartney Vegetarian Meatballs

Sesame Seeds

Hoisin Sauce

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Tenderstem® Broccoli

Garlic Clove**

Spring Onion

Cornflour

Lime

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

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

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!