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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Southeast Asian spice blend
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
Sichuan garlic paste(ContainsSesame, Soy)
water (for the rice)
salt (for the rice)
rice wine vinegar
water (for the pickle)
salt (for the meat)
soy sauce(ContainsGluten, Soy)
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.