Meatball noodle bowls recipe
Kidney beans are the essential ingredient in this protein-packed recipe for meatball noodle bowls. The simple, dairy-free dinner takes just 30 minutes to prep and cook.
See method- Serves 4
- 20 mins to prepare and 10 mins to cook
- 514 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1 small onion, chopped
- 1 garlic clove
- 2 x 400g tins Grower's Harvest red kidney beans, drained and rinsed
- 350g 5% fat lean beef mince
- 1 tbsp sunflower oil
- 200g rice noodles
- 1 1⁄2 tbsp clear honey
- 1 1⁄2 tbsp reduced-salt soy sauce
- 1⁄2 tbsp rice wine vinegar
- 1⁄2 tbsp toasted sesame oil
- 1 Little Gem lettuce, leaves torn
- 1⁄2 cucumber, coarsely grated
- 2 carrots, coarsely grated
- 15g fresh mint leaves, most shredded
- sriracha, to serve (optional)
- 1 lime, cut into wedges
Each serving contains
- Energy
- 2150kJ 514.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 68.1gProtein 31.3gFibre 13.3g
Method
- Put the onion, garlic, kidney beans and mince in a food processor and blitz until mostly smooth but still with a little texture. With wet hands, divide the mixture into 20 balls.
- Heat the oil in a large, nonstick frying pan over a medium-high heat and fry the meatballs, turning occasionally, for 10 mins or until golden all over and cooked through. You might need to do this in batches.
- Meanwhile, cook the noodles to pack instructions. Make the dressing by combining the honey, soy sauce, vinegar and sesame oil in a small bowl. Drain the noodles, return to the pan and toss in the dressing.
- Divide the noodles between 4 bowls. Add the lettuce, cucumber and carrots, then top with meatballs and scatter over the shredded mint. Drizzle with sriracha (if using), garnish with the reserved mint leaves and serve with lime wedges.
- See more Noodle recipes
