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Spicy Szechuan Beef Meatballs
Spicy Szechuan Beef Meatballs

Spicy Szechuan Beef Meatballs

with Noodles and Crispy Shallots

This Spicy Szechuan Beef Meatballs is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Cereals containing gluten
Egg
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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove**

½

Echalion Shallot

10

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

80

Green Beans

2

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

1

Szechuan Paste

(Contains: Soya)

64

Sweet Chilli Sauce

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

25

Ketjap Manis

(Contains: Soya)

Not included in your delivery

½

Plain Flour

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

75

Water for the Sauce

Nutritional information

Energy (kcal)651 kcal
Energy (kJ)2726 kJ
Fat20.8 g
of which saturates8.6 g
Carbohydrate78.7 g
of which sugars23.4 g
Protein38.9 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Small Bowl
Large Saucepan
Medium Bowl
Baking Tray
Pan
Sieve

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the shallot. Separate the slices and pop into a small bowl with the flour (see pantry for amount). Season with salt and pepper, toss to coat, then set aside.

Make your Meatballs
2

In another medium bowl, combine the breadcrumbs, half the garlic, the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake and Fry
3

When the oven is hot, pop the meatballs onto a large baking tray and 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.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot and stir-fry until golden and crispy, 2-3 mins. Transfer to a plate lined with kitchen paper, then set aside. 

Bring on the Noodles
4

Trim the green beans, then cut into thirds.

Once your pan of water is boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Time to Stir-Fry
5

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans, season with salt and pepper, then stir-fry until softened, 4-5 mins. Add the remaining garlic, then cook for 1 min more.

Stir in the Szechuan paste (add less if you'd prefer things milder), sweet chilli sauce, soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the pan and bring to the boil.

 

Glaze and Serve
6

Cook until the sauce has reduced slightly, 1-2 mins. Stir carefully to glaze the meatballs.

Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min.

When ready, share between your bowls and sprinkle over the crispy shallots to finish.

Enjoy!

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