Sweet Chilli-Glazed Double Beef Meatballs & Rice
with Soy Garlic Veggies & Crispy Shallots
- Gluten
- Wheat
- Molluscs
- Milk
- Eggs
- Soy
- Gluten
- May contain traces of allergens
Sweet chilli and oyster sauce has to be our new favourite flavour combo and it’s even better turned into a glaze and slathered all over savoury beef meatballs. Don’t let that extra sauce go to waste - soak it up with jasmine rice and spoon it over the garlicky veggies to max out on those delicious flavours!
Ingredients
1 packet
Crispy Shallots
500 g
Beef Mince
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
1
Courgette
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1
Carrot
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 piece
egg
(Contains: Eggs)
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook jasmine rice and a pinch of salt, uncovered, over high heat until
tender, 12-14 minutes. Drain, rinse with warm water and return to saucepan.
• Add the butter, stir to combine and cover to keep warm.
• Meanwhile, finely chop garlic. Thinly slice carrot and courgette into
half-moons.
• In a large bowl, combine beef mince, fine breadcrumbs, the egg, half
the garlic and a generous pinch of salt. Using damp hands, roll heaped
spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer
to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add oyster sauce, sweet chilli sauce
(see ingredients) and a splash of water and toss to coat.
TIP: Add a splash more water if the glaze looks too thick.
• While meatballs are cooking, heat a medium frying pan over medium-high
heat with a drizzle of olive oil. Cook courgette and carrot until tender,
3-4 minutes.
• Add the soy sauce and remaining garlic and cook until fragrant,
1-2 minutes. Season to taste with salt and pepper.
• Divide jasmine rice between bowls.
• Top with sticky beef meatballs, soy garlic veggies and a dollop of
the mayonnaise. Spoon any remaining glaze over meatballs.
• Garnish with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
