Meatballs in Retro Chili Sauce
with Roasted Veggies and 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, 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.
Ingredients
250 g
Ground Beef and Pork Mix
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tsp
Garlic Powder
¾ cup
Basmati Rice
1 tbsp
Worcestershire Sauce
1.5 tsp
Dijon Mustard
(Contains Mustard)
4 tbsp
Tomato Sauce Base
1 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Sweet Chili Sauce
160 g
Sweet Bell Pepper
200 g
Zucchini
Not included in your delivery
0.63 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
