Reinvent the humble meatball! we've teamed rich pork 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.
1 packet
Asian Greens
1 packet
Jasmine Rice
3
Garlic
1 sachet
Crispy Shallots
250 g
Pork Mince
1 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
1 packet
Fine Breadcrumbs
1 sachet
Asian BBQ Seasoning
1
Cucumber
1
Carrot
¼ cup
vinegar (white wine or rice wine)
1 drizzle
olive oil
1 piece
egg
20 g
butter
1.25 cup
water
• 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
half-moons.
• 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 to taste and cover to
keep warm.
• Meanwhile, in a medium bowl, combine
pork mince, fine breadcrumbs, Asian BBQ
seasoning and the egg.
• Using damp hands, roll heaped spoonfuls
of pork mixture into small meatballs
(4-5 per person). Transfer to a plate.
• 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, then add sweet chilli
mixture, tossing to coat.
• Drain pickled cucumber.
• Divide rice, garlic veggies and pickled cucumber
between bowls.
• Top with Vietnamese-style pork meatballs.
• Sprinkle over crispy shallots to serve. Enjoy!