Sticky Meatballs on Coconut Rice
For a quick midweek meal packed with flavour, our Sichuan Spiced Beef Meatballs are the perfect go-to, especially paired with creamy coconut rice.
Tips & Tricks
- For the ultimate quick dinner, use Pams Microwave Jasmine Rice!
- Garnish with spring onion and toasted sesame seeds!
Ingredients
- 2 cups Pams Jasmine Long Grain Rice
- 1 tin Pams Coconut Milk
- 2 cloves Pams Garlic, crushed
- 2 bok choy, cut in half lengthways
- 1 pack Pams Sichuan Spiced Beef Meatballs
- 4 Tbsp Sweet Chilli Sauce
Method
- Rinse rice under cold water until water runs clear. Drain and add to a medium saucepan, then add the tin of coconut milk, garlic, and a pinch of salt. Fill the empty coconut milk tin with water and add that as well.
- Bring the rice to the boil, stirring occasionally, then cook on low for 20 minutes or until or the liquid has been absorbed. Cover with the lid and set aside until ready to serve.
- In a large frypan over high heat, cook the bok choy with a splash of water for two minutes, or until soft. Drain and set the bok choy aside.
- Add a splash of oil to the same pan and cook the meatballs over medium heat for 8 minutes, or until golden all over. While in the pan, stir through the sweet chilli sauce to coat the meatballs.
- Place the rice in serving bowls and top with the sticky meatballs and bok choy.
Ingredients
- 2 cups Pams Jasmine Long Grain Rice
- 1 tin Pams Coconut Milk
- 2 cloves Pams Garlic, crushed
- 2 bok choy, cut in half lengthways
- 1 pack Pams Sichuan Spiced Beef Meatballs
- 4 Tbsp Sweet Chilli Sauce
Related Products
Pams Garlic 200g
Product of New Zealand
