Plant-Based Ground Protein Meatballs
in Retro Chili Sauce with Buttered Rice
This tangy, sweet tomato-chili sauce will remind you of the meatballs your grandma used to make, but instead of using sauce from a jar, it's made from scratch! Spoon it over these flavourful meatballs and buttery garlic rice for a nostalgic feast!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
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
1 unit(s)
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
Cooking Steps
Before starting, wash and dry all produce. Stir together rice, 1 1/4 cups (2 1/2 cups) water and 2 tsp (4 tsp) stock powder 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 from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, add plant based protein, panko, half the Worcestershire sauce, half the soy sauce and remaining stock powder to a large bowl. Season with 1/8 tsp (1/4 tsp) salt and pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then meatballs. Cook, turning occasionally, until browned all over, 4-5 min.
Meanwhile, cut tomato into 1/2-inch pieces.Add half the balsamic glaze and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, then whisk to combine..
Add sweet chili sauce, tomato sauce base, remaining soy sauce, remaining Worcestershire sauce, remaining balsamic glaze and 2 tbsp (4 tbsp) water 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 sauce mixture. Simmer, gently stirring occasionally, until sauce thickens slightly and coats meatballs, 2-3 min. Season with salt and pepper.
Add tomatoes and spinach to the bowl with balsamic vinaigrette, then toss to coat.Add 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.Divide buttered rice and salad between plates.Top rice with meatballs. Spoon any remaining sauce from the pan over meatballs.
