Chorizo Meatball Bowls
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Chorizo Meatball Bowls

Chorizo Meatball Bowls

with Cilantro-Lime Rice and DIY Pico De Gallo

Savoury chorizo is combined with Mexican spices, crushed crispy shallots and jalapeños for these Tex-Mex-inspired meatballs. Lime sour cream and do-it-yourself pico de gallo are the perfect toppings to take your tastebuds to a bold flavour fiesta!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

¾ cup

Basmati Rice

2 unit(s)


1 unit(s)


1 unit(s)


1 unit(s)


7 g


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mexican Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories990 kcal
Fat57 g
Saturated Fat25 g
Carbohydrate84 g
Sugar8 g
Dietary Fiber6 g
Protein38 g
Cholesterol135 mg
Sodium1780 mg
Trans Fat1 g
Potassium1000 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Rolling Pin
Medium Bowl
Small Bowl


Cook rice

Before starting, preheat oven to 450˚F. Wash and dry all produce. Finely chop shallot.Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots. Cook, stirring often, until softened, 2-3 min. Add 1/2 tbsp (1 tbsp) Mexican Seasoning and stir until combined, 30 sec. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Sprinkle cheese over rice. Cover and set aside, until cheese melts slightly.

Prep meatballs

Meanwhile, line a baking sheet with parchment paper.Open one side of the package of crispy shallots. Using a rolling pin or a heavy-bottomed pan, gently crush crispy shallots in their package until broken into fine crumbs.Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Add chorizo, crispy shallot crumbs, half the jalapeños and 1 1/2 tbsp (3 tbsp) Mexican Seasoning to a large bowl. Season with pepper, then combine.

Form and bake meatballs

Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange on the prepared baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

Prep and make pico de gallo

Meanwhile, finely chop cilantro.Cut tomatoes into 1/4-inch pieces.Zest, then juice lime.Add 1 tbsp (2 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl.Season with salt and pepper, then whisk until sugar dissolves. Add tomatoes, half the cilantro, remaining shallots and remaining jalapeños, then toss to combine.

Finish rice

Fluff rice with a fork. Stir in remaining cilantro, half the lime zest and 1 tbsp (2 tbsp) butter. Season with salt, to taste.

Finish and serve

Add sour cream and remaining lime zest to a small bowl. Season with salt and pepper, then stir to combine.Divide cilantro-lime rice between bowls. Top with meatballs and pico de gallo.Dollop zesty sour cream over meatballs.