Sweet & Sour Beef Meatballs
with Edamame Rice & Cauliflower
Cooking time
30 minutes
Servings
4
Calories
770 /serving
When sweet and sour is in the house, there's no taste bud left behind. Enjoy the vintage Chinatown inspiration behind this lip-smacking sauce for beefy meatballs, presented with two irresistible sides: rice studded with edamame and cauliflower roasted to golden.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Head of cauliflower
- 2 Garlic cloves
- 40g Panko
- 30ml Apple cider vinegar
- 320g White rice
- 150g Edamame (or green peas)
- 60ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 Egg
Total Fat
24 g
Saturated Fat
8 g
Sodium
1160 mg
Total Carb
98 g
Sugars
18 g
Protein
41 g
Fibre
6 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- Remove the core of the cauliflower; cut the head into small florets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the rice
- Meanwhile, in a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the edamame, and let sit, covered, for 5 min. Fluff the rice.
Prepare the meatballs
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, remaining spices and 1 egg.
- Form into 16 meatballs.
Cook the meatballs & make the sauce
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Add the vinegar (start with ½), soy sauce and ⅓ cup water.
- Cook, spooning the sauce over the meatballs, 2 to 4 min., until the sauce has thickened and the meatballs are coated.
Plate your dish
- Divide the rice between your plates.
- Top with the cauliflower, meatballs and sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
