Kimchi Ground Beef Meatballs
with Basmati Rice & Roasted Bok Choy
Cooking time
25 minutes
Servings
4
Calories
580 /serving
Get these meatballs up and running with a kick from kimchi. Korea’s salted and fermented cabbage brings a fiery boost to ground beef and sesame-based spices, while a final coating of soy sauce stays on the Asian theme. Keep it there as you complete dinner with tender roasted bok choy and basmati rice cooked with spices and demi-glace, for an extra tasty spin that kids and grownups are sure to appreciate.
We will send you:
- 510g Ground beef
- 450g Baby bok choy
- 2 Garlic cloves
- 66g Organic kimchi
- 320g Basmati rice
- 30ml Soy sauce (low sodium)
- 60ml Vegetable demi-glace
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Sheet pan
Parchment paper
Total Fat
18 g
Saturated Fat
7 g
Sodium
1270 mg
Total Carb
74 g
Sugars
5 g
Protein
33 g
Fibre
6 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 3 cups water, ½ the demi-glace and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Mince the garlic and kimchi.
Prepare & cook the meatballs
In a medium bowl, combine the beef, garlic, kimchi and ½ the remaining spices. Form into 16 meatballs about the size of a golf ball. 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.
Roast the bok choy
Meanwhile, on a lined sheet pan, toss the bok choy with a drizzle of oil and the remaining spices. Roast, flipping halfway, 5 to 7 min., until tender.
Make the sauce & coat the meatballs
To the pan of meatballs, add the soy sauce, remaining demi-glace and ¼ cup water. Cook, stirring frequently, 2 to 3 min., until slightly reduced and the meatballs are coated.
Plate your dish
Divide the rice between your bowls. Top with the meatballs, sauce and bok choy. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
