Smoky Tex-Mex Chorizo Meatballs
with Scallion-Garlic Rice and Feta
In this enticing dinner, chorizo meatballs get tossed in a smoky chipotle sauce that's lightly sweetened with bell peppers and tomatoes. The delicious mixture is heaped on a fragrant mound of scallion-garlic rice with a sprinkle of feta acting as the perfect topper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Mexican Seasoning
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
56 g
Baby Spinach
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tsp
Garlic Salt
2 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
95 g
Tomato
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, half the garlic salt and 1 1/4 cups (2 1/2 cups) water to 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, core, then cut pepper into 1/2-inch pieces.Cut tomato into 1/2-inch pieces.Thinly slice green onions, keeping white and green parts separate.
Line a baking sheet with parchment paper. Add chorizo, panko, 1 tsp (2 tsp) Mexican Seasoning, 1 tbsp (2 tbsp) chipotle sauce and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange on the prepared baking sheet. Roast in the top of the oven, until cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then tomatoes and green onion whites. Season with remaining garlic salt and pepper, to taste. Cook, stirring occasionally and breaking tomatoes up into smaller pieces, until soft and jammy, 3-4 min.Add peppers. Cook, stirring often, until softened slightly, 1-2 min.
Add Tex-Mex paste and remaining chipotle sauce, then sprinkle remaining Mexican Seasoning into the pan with veggies. Cook, stirring often, until fragrant, 30 sec.Stir in 2/3 cup (1 cup) water, then bring to a simmer. Simmer, stirring occasionally, until peppers are tender-crisp, 2-3 min. Add spinach and meatballs. Cook, stirring often, until spinach wilts and sauce thickens slightly and coats meatballs, 1-2 min. Season with pepper, to taste.
Add remaining green onions to the pot with rice, then fluff rice with a fork.Divide rice between plates. Top with chorizo meatballs, veggies and sauce.Sprinkle feta over top.
