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, you've made it from scratch! Spoon it over golden beef and pork meatballs and buttery garlic rice for a retro feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ground Beef and Pork Mix
Tomato Sauce Base
Sweet Chili Sauce
Sweet Bell Pepper
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, 1 1/4 cups water, 1/4 tsp salt (dbl both for 4 ppl) and half the garlic powder 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 the pot from heat. Set aside, still covered.
Meanwhile, cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/2-inch pieces.
Prepare a parchment-lined baking sheet. Add beef and pork mix, panko, half the Worcestershire sauce, half the Dijon, remaining garlic powder and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to the prepared baking sheet. Bake in the top of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 12-14 min.
When meatballs are almost done, add sweet chili sauce, tomato sauce base, half the balsamic glaze (use all for 4 ppl), 2 tbsp water (dbl for 4 ppl), remaining Dijon and remaining Worcestershire sauce to a large non-stick pan. Season with pepper. Bring to a simmer over medium-high heat, stirring often to combine. When sauce is simmering, add meatballs to the pan. Gently stir to coat.
Add 2 tbsp butter to the pot with rice. Fluff with a fork until butter melts. Divide rice and veggies between plates. Top rice with meatballs. Spoon any remaining retro chili sauce from the pan over meatballs.