Beef Meatballs in Spiced Tomato Sauce
with Cheese, Basmati Rice and Peas
This Beef Meatballs in Spiced Tomato Sauce is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
1
Mexican Style Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
120
Peas
Not included in your delivery
300
Water for the Rice
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
½
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Grate the cheese.
In a large bowl, combine the breadcrumbs, half the garlic, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper, then mix together with your hands.
Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs and peppers onto a large baking tray and drizzle the peppers with oil.
When your oven is hot, bake on the top shelf until the peppers are soft and the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the Mexican style spice mix and remaining garlic. Cook for 30 secs.
Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer for 3-4 mins.
When the meatballs and peppers are cooked, stir them into the sauce and simmer until thickened, 3-4 mins more. Add a splash of water if it gets too thick.
When everything's ready, fluff up the rice with a fork and stir through the peas, then share between your bowls.
Spoon the meatballs and spiced tomato sauce over the top of the rice and finish with a sprinkle of cheese.
Enjoy!
