Kimchi Beef Meatballs
with Basmati Rice & Roasted Bok Choy
Cooking time
25 minutes
Servings
4
Calories
610 /serving
These meatballs kick off with kimchi, Korea’s favourite condiment. It’s tucked right in with garlic and sesame spices, before a final salty coating of soy sauce. For an extra tasty spin that kids and grownups will appreciate, the rice is cooked with demi-glace and the bok choy is roasted to tender.
We will send you:
- 510g Canadian-raised lean ground beef
- 450g Bok choy tips
- 2 Garlic cloves
- 66g Organic kimchi
- 320g Basmati rice
- 30ml Vegetable demi-glace
- 30ml Soy sauce (low sodium)
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Sheet pan
Total Fat
21 g
Saturated Fat
7 g
Sodium
1260 mg
Total Carb
71 g
Sugars
4 g
Protein
34 g
Fibre
5 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 the rice.
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.
- 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 often, 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.
