HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Beef Meatballs
Hoisin Beef Meatballs

Hoisin Beef Meatballs

with Veggie Stir-Fry & Sesame Rice

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Whip up classic Chinese flavours in an easy beef bowl with plenty of colourful veggies. It's simple, fast and tasty and beats takeaway any night of the week!


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.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2 clove


1 knob








2 bunch

spring onions

1 sachet

hoisin sauce

(ContainsSesame, Soy)

1 packet

beef mince

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

½ packet

fine breadcrumbs


Not included in your delivery


Olive Oil

1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

2 tbs

water (for the sauce)

1 tsp

rice wine vinegar

1 tbs

soy sauce

(ContainsSoy, Gluten)




¼ tsp

salt (for the beef)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3473 kJ
Fat25.2 g
of which saturates7.2 g
Carbohydrate99.2 g
of which sugars31 g
Protein45.8 g
Sodium2012 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice and the salt (for the rice), stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, heat a large frying pan over medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Finely chop the garlic. Grate the ginger (unpeeled). Thinly slice the capsicum into strips. Cut the zucchini into thin sticks. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the spring onion. In a small bowl, combine the hoisin sauce, water (for the sauce), rice wine vinegar and soy sauce.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the capsicum, zucchini and carrot, tossing occasionally, until tender, 4-5 minutes. Add the ginger and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.


While the veggies are cooking, combine the beef mince, southeast Asian spice blend, egg, garlic, fine breadcrumbs (see ingredients), salt (for the beef) and 1/2 the spring onion. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Add the veggies and hoisin sauce mixture to the pan and toss to coat. Stir 1/2 the toasted sesame seeds through the rice.


Divide the sesame rice between bowls. Top with the hoisin beef meatballs and veggies. Sprinkle over the remaining sesame seeds and spring onion.