Vietnamese-Style Beef Meatball & Rice Bowl
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Vietnamese-Style Beef Meatball & Rice Bowl

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.

Tags:
Over 30g protein
Allergens:
Milk
•Fish
•Gluten
•Wheat
•Soy
•Egg

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.

Preparation Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)3068 kJ
Calories733 kcal
Fat20.8 g
of which saturates9.1 g
Carbohydrate98.8 g
of which sugars23.5 g
Dietary Fibre23 g
Protein41.9 g
Sodium1834 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• 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!

2
2

• 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!

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Drain pickled cucumber. • Divide garlic rice, garlic veggies and pickled cucumber between bowls. • Top with beef meatballs. Sprinkle over crispy shallots to serve. Enjoy!