Quick Sticky Beef Meatball Rice Bowl
with Soy Garlic Veggies & Mayo
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- Molluscs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Rice bowls are so simple to whip up and have the ability to pack in so many good flavours. Tonight is no different, with oyster and sweet chilli sauce coating the meatballs to perfection. Paired with our Asian stir-fry mix and garlicky rice, you'll be at the bottom of the bowl before you know it!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
3 clove
garlic
1
carrot
1 packet
mayonnaise
(Contains: Eggs)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
sweet chilli sauce
1 packet
crispy shallots
1 bag
Asian stir-fry mix
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1 tbs
soy sauce
(Contains: Gluten, Soy)
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to saucepan. Add butter, stir to combine and cover to keep warm. • Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, 1/2 the garlic and a generous pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to plate. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove pan from heat and add oyster sauce, sweet chilli sauce and a splash of water, turning until meatballs are well coated.
• While the meatballs are cooking, in a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add Asian stir-fry mix and carrot and cook, tossing, until tender, 3-4 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide rice between bowls. Top with sticky beef meatballs, garlic veggies and soy mayonnaise. Spoon any remaining sauce over meatballs. • Garnish with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty meatballs and sticky sweet sauce. Some found it a bit salty; others thought it bland — adjust seasoning to taste.
- Ease of prep: Quick and simple to make, though a few found multiple steps fiddly. Great for cooking with kids, especially forming the meatballs.
- Suggestions: Try grating carrot into meatballs for extra flavour. Consider reducing soy sauce in mayo for a thicker, less salty sauce.
- Portions: Generous servings satisfied most, but some found the meat quantity insufficient for larger families. Leftovers made a delicious breakfast.
- Vegetables: The stir-fry mix received mixed reviews. Some loved the variety; others found uneven vegetable distribution or quality issues.
