Sichuan-Glazed Meatball Rice Bowl
with Soy Veggies & Pickled Onion
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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3 clove
garlic
1 packet
jasmine rice
(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)½
red onion
1
capsicum
1
carrot
1
courgette
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
coriander
1 packet
crushed peanuts
(ContainsPeanuts)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.25 cup
water (for the rice)
¼ tsp
salt (for the rice)
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
1
egg
(ContainsEggs)¼ tsp
salt (for the meat)
1 tbs
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.