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.
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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
1 packet
Beef Mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1 cup
water
¼ cup
vinegar (white wine or rice wine)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• 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!
