Pork Meatballs in Harissa Sauce
with Roasted Peppers and Rice
The quantities provided above are averages only.
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 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
1 sachet(s)
Roasted Spice and Herb Blend
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
1 carton(s)
Tomato Passata
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Breadcrumbs
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar 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, 0.25 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).
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
In a large bowl, combine the roasted herb and spice blend, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs and pepper onto a large baking tray. Add a drizzle of oil over the pepper and season with salt and pepper. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While everything roasts, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the remaining garlic and fry for 1 min.
Stir through the passata, harissa (add less if you don't like too much heat), chicken stock paste and the water and sugar for the sauce (see pantry for amount). Simmer until thickened slightly, 3-4 mins.
Taste, and season with salt and pepper as necessary.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When the meatballs and pepper have finished cooking, stir them through the sauce to coat. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork to separate the grains.
When everything is ready, divide your rice between your serving bowls.
Top with your saucy meatballs.
Enjoy!
