Orange-Glazed Meatballs
with Crispy Baby Broccoli and Rice
Baby broccoli, which is a cross between broccoli and Chinese kale, has a subtle peppery flavor, slightly crunchy texture, and slender stalks. The pop of green color in this dish looks stunning alongside the meatballs, a hearty scoop of rice, and a drizzle of citrusy glaze.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Beef
1 ounce
Orange Jam
1 ounce
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
White Wine Vinegar
½ cup
Jasmine Rice
6 ounce
Baby Broccoli
2 clove
Garlic
1 unit
Orange
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Cook the rice: Preheat the oven to 400 degrees. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and reduce to a low simmer for about 20 minutes, until tender.
Wash and dry all produce. Chop the baby broccoli into ¼-inch pieces. Mince the garlic. Halve the orange, then cut and peel into small wedges, reserving any juice.
Roast the baby broccoli: Place the baby broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast for about 15 minutes, until crispy.
In a large bowl, combine the ground beef with the garlic, 2 teaspoons soy sauce, and a large pinch of salt and pepper. Thoroughly combine and form into golf-ball-sized meatballs. Heat a large drizzle of oil in a large pan over medium-high heat. Add the meatballs to the pan. Cook, rotating to brown all sides, for 5-7 minutes, or until cooked to desired doneness. Remove from the pan and set aside.
Wipe out any burned bits from the pan. Return it to medium-high heat, add the vinegar, orange jam, and 1 Tablespoon soy sauce. Bring to a boil, then reduce to a simmer. Return the meatballs to the pan. Reduce until the sauce is thick and syrupy. Roll the meatballs to coat them in the glaze.
Finish and plate: Fluff the rice with a fork. Place the orange-glazed meatballs on a bed of rice alongside the crispy baby broccoli. Spoon the remaining glaze over the plate. Garnish with the orange wedges. Enjoy!
