Name: Black bean beef meatballs with stir-fried noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g minced beef; 200g fresh breadcrumb; 120g sachet black bean sauce; 4 tbsp sweet chilli sauce; 3 tbsp ketchup; 2 tsp Chinese five-spice powder; 1 tbsp sunflower oil plus a little extra; 2-3 nests medium egg noodles; about 400g pack mixed stir-fry vegetables; 3 tbsp soy sauce; 1 tbsp sesame seed; ½ bunch mint leaves picked

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Black bean beef meatballs with stir-fried noodles

Black bean beef meatballs with stir-fried noodles

Lucy Netherton

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 3.3 out of 5.11 ratingsRate

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Try out a new idea with beef mince - served in balls in a Chinese sauce with sweet chilli and five-spice

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Ingredients

Nutrition

Units:

MetricUS

300g minced beef
200g fresh breadcrumb
120g sachet black bean

sauce
4 tbsp sweet chilli sauce
3 tbsp ketchup
2 tsp Chinese five-spice powder
1 tbsp sunflower oil

plus a little extra
2-3 nests medium egg noodles
about 400g pack mixed stir-fry vegetables
3 tbsp soy sauce
1 tbsp sesame seed
½ bunch mint

leaves picked

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Nutrition: per serving

kcal639
fat19g
saturates6g
carbs87g
sugars18g
fibre5g
protein30g
salt5.1g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of sweet chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine – just oil your hands first and roll gently. Transfer to a baking tray in a single layer and cook for 25 mins, turning once, until golden brown.
step 2

Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the vegetables for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing well to coat everything.
step 3

Serve divided between 4 bowls, topped with the meatballs and sprinkled with the sesame seeds and mint.

Recipe from Good Food magazine, March 2013

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A star rating of 3.3 out of 5.11 ratings

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