When we use the word ‘umami’ in a recipe name, we plan on bringing bags of flavour, Chef! Sweet soy sauce, fish sauce & sambal oelek combine to create a culinary sensation for your palate. This sauce is poured over juicy, browned beef meatballs, coating earthy mushrooms too. Served with plump edamame beans, crunchy oven-roasted carrot & garnished with toasted sesame seeds & spring onion.
Umami Mushroom Beef Meatballs
Umami Mushroom Beef Meatballs
with edamame beans & carrot
Hands on Time: 0 - 30 minutes
Overall Time: 0 - 45 minutes
Ingredients:
- Beef Meatballs
- Button Mushrooms
- Carrot
- Edamame Beans
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Piquanté Peppers
- Spring Onion
- Spring Onions
- Umami Sauce
- White Sesame Seeds
From your kitchen:
- Seasoning (salt & pepper)
- Oil (cooking, olive or coconut)
- Water
GOLDEN Carrot
Boil the kettle. Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
EDAMAME BEANS & SESAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan.
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. In the final 1-2 minutes, add the garlic and ginger and fry until fragrant. Mix in the umami sauce, 2 tbsp [4 tbsp]|#7DA0D7 of water, and mushrooms. Cook until reduced and slightly sticky, 2-4 minutes. Remove from the pan.
TIME TO EAT
Bowl up the Carrot, top with the loaded meatballs, and scatter over the edamame beans. Finish with a scatter of spring onion (to taste), peppers, and sesame seeds. Enjoy, Chef!
Carrot - 240g
Edamame Beans - 50g
White Sesame Seeds - 5ml
Button Mushrooms - 65g
Beef Meatballs - 4
Garlic Clove - 1
Fresh Ginger - 10g
Umami Sauce - 30ml
Spring Onion - 1
Piquanté Peppers - 20g
GOLDEN Carrot
Boil the kettle. Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
EDAMAME BEANS & SESAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan.
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. In the final 1-2 minutes, add the garlic and ginger and fry until fragrant. Mix in the umami sauce, 2 tbsp [4 tbsp]|#7DA0D7 of water, and mushrooms. Cook until reduced and slightly sticky, 2-4 minutes. Remove from the pan.
TIME TO EAT
Bowl up the Carrot, top with the loaded meatballs, and scatter over the edamame beans. Finish with a scatter of spring onion (to taste), peppers, and sesame seeds. Enjoy, Chef!
Carrot - 480g
Edamame Beans - 100g
White Sesame Seeds - 10ml
Button Mushrooms - 125g
Beef Meatballs - 8
Garlic Clove - 1
Fresh Ginger - 20g
Umami Sauce - 60ml
Spring Onion - 1
Piquanté Peppers - 40g
GOLDEN Carrot
Boil the kettle. Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
EDAMAME BEANS & SESAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan.
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. In the final 1-2 minutes, add the garlic and ginger and fry until fragrant. Mix in the umami sauce, 6 tbsp [8 tbsp]|#7DA0D7 of water, and mushrooms. Cook until reduced and slightly sticky, 4-6 minutes. Remove from the pan.
TIME TO EAT
Bowl up the Carrot, top with the loaded meatballs, and scatter over the edamame beans. Finish with a scatter of spring onion (to taste), peppers, and sesame seeds. Enjoy, Chef!
Carrot - 720g
Edamame Beans - 150g
White Sesame Seeds - 15ml
Button Mushrooms - 190g
Beef Meatballs - 12
Garlic Cloves - 2
Fresh Ginger - 30g
Umami Sauce - 90ml
Spring Onions - 2
Piquanté Peppers - 60g
GOLDEN Carrot
Boil the kettle. Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
EDAMAME BEANS & SESAME
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan.
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. In the final 1-2 minutes, add the garlic and ginger and fry until fragrant. Mix in the umami sauce, 6 tbsp [8 tbsp]|#7DA0D7 of water, and mushrooms. Cook until reduced and slightly sticky, 4-6 minutes. Remove from the pan.
TIME TO EAT
Bowl up the Carrot, top with the loaded meatballs, and scatter over the edamame beans. Finish with a scatter of spring onion (to taste), peppers, and sesame seeds. Enjoy, Chef!
Carrot - 960g
Edamame Beans - 200g
White Sesame Seeds - 20ml
Button Mushrooms - 250g
Beef Meatballs - 16
Garlic Cloves - 2
Fresh Ginger - 40g
Umami Sauce - 120ml
Spring Onions - 2
Piquanté Peppers - 80g
Frequently Asked Questions
What is the preparation time for Umami Mushroom Beef Meatballs?
The preparation time for Umami Mushroom Beef Meatballs with edamame beans & carrot is between 0 and 30 minutes.
What is the total time required to make Umami Mushroom Beef Meatballs with edamame beans & carrot?
The total time required to make Umami Mushroom Beef Meatballs with edamame beans & carrot is between 0 and 45 minutes.
How many servings does Umami Mushroom Beef Meatballs provide?
4 servings
What are the main ingredients in Umami Mushroom Beef Meatballs?
Beef Meatballs, Button Mushrooms, Carrot, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Piquanté Peppers, Spring Onion, Spring Onions, Umami Sauce, White Sesame Seeds
What is the nutritional information of Umami Mushroom Beef Meatballs?
Calories: 801, Carbs: 56.6 grams, Fat: grams, Protein: 46.1 grams, Sugar: 30.5 grams, Salt: 1231 grams
How do I prepare Umami Mushroom Beef Meatballs?
TIME TO EAT: Bowl up the carrot, top with the loaded meatballs, and scatter over the edamame beans. Finish with a scatter of spring onion (to taste), peppers, and sesame seeds. Enjoy, Chef! MEATBALLS: Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. In the final 1-2 minutes, add the garlic and ginger and fry until fragrant. Mix in the umami sauce, 2 tbsp [4 tbsp]|#7DA0D7 of water, and mushrooms. Cook until reduced and slightly sticky, 2-4 minutes. Remove from the pan. MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan. EDAMAME BEANS & SESAME: Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CARROT: Boil the kettle. Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Umami Mushroom Beef Meatballs?
Beef Meatballs, Button Mushrooms, Carrot, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Piquanté Peppers, Spring Onion, Spring Onions, Umami Sauce, White Sesame Seeds
How many calories does Umami Mushroom Beef Meatballs have?
801 calories
How much fat content does Umami Mushroom Beef Meatballs have?
grams
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