Mango Chutney-Glazed Beyond Meat® Meatballs
with Creamy Cucumber-Radish Salad
Sticky, spiced Beyond Meat® meatballs jam-packed with flavour are what's for dinner tonight! Served with a cooling radish and cucumber salad and fluffy rice; it's the perfect meal!
Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Basmati rice • Cucumber • Radish • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Green onion • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
2 unit(s)
Green Onion
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
¾ cup
Basmati Rice
1 unit(s)
Mini Cucumber
3 tbsp
Yogurt Sauce
(Contains Milk)
7 g
Cilantro
2 tbsp
Mango Chutney
(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
2 unit(s)
Radish
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Peanuts, Tree nuts, Triticale, Wheat, Soy, Fish, Milk, Sesame, Mustard, Egg, Sulphites, Crustaceans)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, add half the mango chutney to a medium bowl (use all for 4 ppl). Set aside.
- Thinly slice green onions.
- Line a baking sheet with parchment paper.
- Add Beyond Meat® patties, breadcrumbs, half the green onions, Indian Spice Mix, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper to a large bowl. Stir to combine.
- Roll mixture into 8 (16) equal-sized meatballs. (TIP: Weting your hands before making meatballs will make the mixture less sticky!)
- Arrange meatballs on the prepared baking sheet. Drizzle 1 tsp (2 tsp) oil over meatballs. Bake in the middle of the oven, flipping once halfway through, until golden-brown and cooked through, 10-12 min.**
- Once meatballs are finished cooking, add meatballs to the bowl with mango chutney, then toss to coat.
- Meanwhile, cut radishes into 1/4-inch half-moons.
- Cut cucumber into 1/4-inch half-moons.
- Roughly chop cilantro.
- Add radishes and cucumbers to another medium bowl. Season with salt and pepper, then toss to combine.
- Add yogurt sauce and half the cilantro, then stir to combine.
- Set aside.
- Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter and remaining green onions.
- Divide rice between bowls.
- Top with Beyond Meat® meatballs, spooning over any remaining sauce from the bowl.
- Divide salad between bowls.
- Sprinkle remaining cilantro over meatballs.
If you've opted to get Beyond Meat®, prepare and cook it the same way the recipe instructs you to prepare and cook the turkey.
