Smoky Beef Meatballs
with Cajun Spiced Rice
Cooked in a rich tomato sauce and seasoned with cajun and paprika spice, our smokey beef meatballs are extremely easy to make and taste sensational.
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
240
British Beef Mince
10
Panko Breadcrumbs
½
Cajun Spice Mix
1
Chicken Stock Powder
150
Basmati Rice
1
Finely Chopped Tomatoes with Onion and Garlic
1
Garlic Clove
1
Smoked Paprika
1
Green Pepper
(May contain Celery)
64
BBQ Sauce
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press). Pop the mince into a mixing bowl and add the panko breadcrumbs, smoked paprika and half the BBQ sauce. Season well with salt and pepper and use your hands to combine all of the ingredients. Shape the mixture into 4 even sized meatballs per person. IMPORTANT: Wash your hands after handling raw meat.
Heat a splash of oil in a large, deep frying pan over medium-high heat. When hot, add the meatballs and brown all over. This will take around 4-5 mins, turn the meatballs every minute or so. Fill and boil your kettle.
Meanwhile, heat a splash of oil in a saucepan over medium heat and add the chopped pepper. Cook until softened, stirring frequently for 3-4 mins. When the peppers are softened, stir in the garlic and Cajun spices. TIP: Add less if you're not a fan of heat! Cook for a minute and then stir in the basmati rice.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the chicken stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 is cooking, add the chopped tomatoes to the meatball pan and bring up to the boil. Lower the heat to a simmer and cook until the meatballs are cooked through, 15-20 mins. Carefully turn the meatballs half way through cooking. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When the meatballs and sauce are ready, carefully stir in the remaining BBQ sauce. Fluff up the rice with a fork and share between your bowls. Spoon the meatballs and sauce on top and dig in!
