Vietnamese-Style Beef Meatball & Rice Bowl
with Garlic Veggies, Pickled Cucumber & Crispy Shallots
Reinvent the humble meatball! We've teamed rich beef meatballs with a sweet chilli glaze, along with express pickled cucumber and tender veggies. Sprinkle over some crispy shallots for even more crunch to this textural and flavourful dish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1
carrot
1 packet
Asian greens
1 packet
sweet chilli sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains Fish;)
1 packet
Beef Mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
¼ cup
vinegar (white wine or rice wine)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into halfmoons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. • Cut carrot into thin sticks. Roughly chop Asian greens. • In a small bowl, combine sweet chilli sauce, a splash of water and fish sauce & rice vinegar mix.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook, until fragrant and wilted, 1-2 minutes. Transfer to a bowl, season and cover to keep warm.
• Meanwhile, in a medium bowl, combine beef mince, fine breadcrumbs, Asian BBQ seasoning and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The ginger paste helps to bind the meatballs!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat, and add sweet chilli mixture, tossing to coat.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Drain pickled cucumber. • Divide garlic rice, garlic veggies and pickled cucumber between bowls. • Top with beef meatballs. Sprinkle over crispy shallots to serve. Enjoy!