Carb-Wise: Teriyaki-Glazed Beef Tsukune
with Colourful Wafu Slaw
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Learn the international language of meatballs. In Italian: polpette. In Turkish: kofta. And in Japanese: tsukune. The list goes on, but let’s stop there for a delicious dinner. Ground beef is boosted with garlic, scallions and sesame-based spices for a well-rounded result. Glazed with teriyaki sauce, tsukune rock and roll on a bright slaw that combines cucumbers and sweet pepper with cabbage for the ultimate in crispness and colour. Creamy wafu dressing has this part covered.
We will send you:
- 250g Canadian-raised lean ground beef
- 150g Shredded cabbage
- 1 Garlic clove
- 2 Scallions
- 2 Cucumbers
- 1 Sweet pepper
- 60ml Wafu sauce
- 30ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Milk, Sesame , Soy, Sulphites, Wheat
You will need:
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
16 g
Sodium
1480 mg
Total Carb
23 g
Sugars
16 g
Protein
28 g
Fibre
4 g
Preparation
Prepare the meatballs
Thinly slice the scallions crosswise, separating the white bottoms and green tops. Mince the garlic. In a large bowl, combine the beef, garlic, white bottoms of the scallions, ⅔ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook & coat the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Add ¼ cup water, 2 tbsp butter (double both for 4 portions) and the teriyaki glaze. Cook, spooning the sauce over the meatballs, 1 to 2 min., until coated.
Mise en place
Meanwhile, thinly slice the cucumbers crosswise. Halve, core and thinly slice the sweet pepper lengthwise.
Make the slaw
In a second large bowl, combine the cucumbers, sweet pepper, cabbage, ½ the green tops of the scallions, the remaining spices and S&P. Add the wafu sauce; toss well.
Plate your dish
Divide the slaw between your plates. Top with the meatballs. Garnish with the remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
