- Dairy free
- Lactose free
- Peanut free
- Shellfish free
- Seafood free
- High in protein
- High in dietary fibre
- 2 serves veg or fruit
- Nut free
Melt-in-your-mouth teriyaki meatballs turn this bright salad bowl into a delicious meal.
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + cooling, 30 mins chilling and 10 mins steaming time
Ingredients
- 1/2 x 1kg Coles Australian No Added Hormones 3 Star Beef Mince
- 1 free-range egg, lightly whisked
- 1 cup (75g) panko breadcrumbs
- 1 spring onion, thinly sliced
- 1 tsp finely grated ginger
- 2 cups (400g) sushi rice, rinsed, drained
- 1/2 cup (125ml) rice wine vinegar
- 1/3 cup (75g) caster sugar
- 1/2 cup (125ml) teriyaki sauce
- 2 tsp white sesame seeds, toasted
- 1 cup (150g) peeled frozen edamame
- 2 cups finely shredded red cabbage
- 2 carrots, peeled, cut into matchsticks
- 4 radishes, halved
- 1 avocado, stoned, peeled, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine mince, egg, breadcrumbs, spring onion and ginger in a large bowl. Roll tablespoonfuls of the mixture into balls. Transfer to a plate. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place rice and 3 cups (750ml) water in a saucepan over high heat and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the rice is tender and the liquid is absorbed. Set aside, covered, for 10 mins to steam. Transfer to a heatproof bowl and fold in the vinegar and sugar. Set aside to cool. Season.
Step 3
Heat a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning, for 8 mins or until browned and cooked through. Pour over teriyaki sauce and cook, tossing gently, for 1-2 mins or until meatballs are well coated in sauce. Stir in sesame seeds.
Step 4
Cook the edamame in a small saucepan of boiling water for 1-2 mins or until heated through. Refresh under cold running water. Drain well.
Step 5
Divide rice mixture among bowls. Top with meatballs, cabbage, carrot, radish, edamame and avocado. Drizzle over any pan juices. Serve immediately.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Got long-grain rice in the pantry? Use it here instead of sushi rice.
Clever storage: Tightly wrap any remaining beef mince, squeezing out as much air as possible and flattening the mince slightly. Store in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in fridge.
Teriyaki meatball salad bowls
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + cooling, 30 mins chilling and 10 mins steaming time
Ingredients
- 1/2 x 1kg Coles Australian No Added Hormones 3 Star Beef Mince
- 1 free-range egg, lightly whisked
- 1 cup (75g) panko breadcrumbs
- 1 spring onion, thinly sliced
- 1 tsp finely grated ginger
- 2 cups (400g) sushi rice, rinsed, drained
- 1/2 cup (125ml) rice wine vinegar
- 1/3 cup (75g) caster sugar
- 1/2 cup (125ml) teriyaki sauce
- 2 tsp white sesame seeds, toasted
- 1 cup (150g) peeled frozen edamame
- 2 cups finely shredded red cabbage
- 2 carrots, peeled, cut into matchsticks
- 4 radishes, halved
- 1 avocado, stoned, peeled, thinly sliced
Description
Melt-in-your-mouth teriyaki meatballs turn this bright salad bowl into a delicious meal.
Method
Step 1
Combine mince, egg, breadcrumbs, spring onion and ginger in a large bowl. Roll tablespoonfuls of the mixture into balls. Transfer to a plate. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place rice and 3 cups (750ml) water in a saucepan over high heat and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the rice is tender and the liquid is absorbed. Set aside, covered, for 10 mins to steam. Transfer to a heatproof bowl and fold in the vinegar and sugar. Set aside to cool. Season.
Step 3
Heat a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning, for 8 mins or until browned and cooked through. Pour over teriyaki sauce and cook, tossing gently, for 1-2 mins or until meatballs are well coated in sauce. Stir in sesame seeds.
Step 4
Cook the edamame in a small saucepan of boiling water for 1-2 mins or until heated through. Refresh under cold running water. Drain well.
Step 5
Divide rice mixture among bowls. Top with meatballs, cabbage, carrot, radish, edamame and avocado. Drizzle over any pan juices. Serve immediately.