HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSichuan Glazed Meatball Rice Bowl
Sichuan-Glazed Meatball Rice Bowl

Sichuan-Glazed Meatball Rice Bowl

with Soy Veggies & Pickled Onion

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Discover a classic fusion of Asian flavours with a whole new twist! Take tasty garlic rice piled with moreish beef meatballs, all the right spices and tender veggies, and you’ve got a dinner-time hit. Serve with pickled onion for an extra punch of flavour.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)


red onion







1 packet

beef mince

1 sachet

Southeast Asian spice blend

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

1 bunch


1 packet

crushed peanuts


Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

¼ cup

rice wine vinegar

¼ cup

water (for the pickle)




¼ tsp

salt (for the meat)

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4626 kJ
Fat43.7 g
of which saturates18.2 g
Carbohydrate109.1 g
of which sugars26.4 g
Dietary Fibre0 g
Protein52.7 g
Cholesterol0 mg
Sodium1728 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add the onion and stir to coat. Set aside. Thinly slice the capsicum into strips. Thinly slice the carrot (unpeeled) and courgette into half-moons.


In a large bowl, combine the beef mince, Southeast Asian spice blend, fine breadcrumbs, egg and salt (for the meatballs), then season with pepper. Using damp hands, take a spoonful of beef mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 5-6 meatballs per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, tossing occasionally, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a medium bowl, then add the Sichuan garlic paste and toss to coat.


Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Cook the capsicum, carrot and courgette, tossing, until just tender, 3-4 minutes. Add the remaining garlic and cook, until fragrant, 1 minute. Add the soy sauce and stir through.


Roughly chop the coriander. Drain the pickled onion. Divide the garlic rice between bowls. Top with the soy veggies, Sichuan-glazed meatballs and pickled onion. Serve with any remaining sauce in the bowl. Garnish with the crushed peanuts and coriander.