Meatballs in Retro Chili Sauce
with Buttered Rice
This tangy, sweet tomato-chili sauce will remind you of the meatballs your gran used to make, but instead of using sauce from a jar, it's made from scratch! Spoon it over golden beef and pork meatballs and buttery garlic rice for a nostalgic feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy)
¾ cup
Basmati Rice
1 tbsp
Worcestershire Sauce
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Tomato Sauce Base
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Sweet Chili Sauce
56 g
Baby Spinach
80 g
Tomato
Not included in your delivery
0.56 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Stir together rice, 1 1/4 cups water and 2 tsp stock powder (dbl both for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, add beef and pork mix, panko, half the Worcestershire sauce, half the soy sauce and remaining stock powder to a large bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).When the pan is hot, add 1 tbsp oil ( 1 1/2 tbsp for 4 pl), then meatballs. Cook, turning meatballs occasionally, until browned all over and cooked through, 12-14 min.**
Meanwhile, cut tomato into 1/2-inch pieces.Add half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, to taste, then whisk to combine..
Add sweet chili sauce, tomato sauce base, remaining soy sauce, remaining Worcestershire sauce, remaining balsamic glaze and 2 tbsp water (dbl for 4 ppl) to a medium bowl. Season with pepper, then stir to combine.
When meatballs are done, carefully drain and discard excess fat from the pan.Add glaze mixture. Simmer, gently stirring occasionally, until glaze thickens slightly and coats meatballs, 2-3 min. Season with salt and pepper, to taste.
Add tomatoes and spinach to the bowl with vinaigrette, then toss to coat.Add 1 tbsp butter (dbl for 4 ppl) to the pot with rice. Fluff with a fork until butter melts. Divide rice and salad between plates. Top rice with meatballs. Spoon any remaining retro chili sauce from the pan over meatballs.
