Chipotle Pork Meatballs in Spiced Sauce
with Coriander Rice and Soured Cream
These delicious Chipotle Pork Meatballs in Spiced Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
100
Basmati Rice
1
Bell Pepper
(May contain Celery)
1
Red Onion
2
Garlic Clove
1
Coriander
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
20
Chipotle Paste
240
British Pork Mince
1
Tomato Passata
10
Chicken Stock Paste
75
Soured Cream
(Contains Milk)
Not included in your delivery
200
Water for the Rice
¼
Salt for the Meatballs
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the cold water for the rice (see ingredients 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.
Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all).
In a large bowl, combine the breadcrumbs, half the garlic and half the chipotle paste with the salt for the meatballs (see ingredients for amount), then add the pork mince. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. Bake on the top shelf of your oven until browned on the outside and cooked through, 8-10 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 pepper and onion and stir-fry until just soft, 3-4 mins.
Stir in the remaining garlic and cook for 30 secs more.
Add the passata, chicken stock paste, remaining chipotle paste (add less if you don't like too much heat) and water for the sauce (see ingredients for amount) to the pan.
Season with salt and pepper and stir together well, then lower the heat and simmer gently until thickened, 5-6 mins, stirring occasionally.
Once the meatballs are cooked, stir them through the sauce.
When everything is ready, fluff up the rice with a fork. Stir through half the coriander, then share between your bowls.
Top with the chipotle meatballs, spooning over the sauce from the pan.
Finish with a dollop of soured cream and a sprinkle of the remaining coriander. Enjoy!
