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Meatballs in Retro Chili Sauce

Meatballs in Retro Chili Sauce

with Roasted Veggies and Buttered Rice

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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!

Tags:QuickNewFamily Friendly

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef and Pork Mix

¼ cup

Panko Breadcrumbs


1 tsp

Garlic Powder

¾ cup

Basmati Rice

1 tbsp

Worcestershire Sauce

1.5 tsp

Dijon Mustard


4 tbsp

Tomato Sauce Base

1 tbsp

Balsamic Glaze


2 tbsp

Sweet Chili Sauce

160 g

Sweet Bell Pepper

200 g


Not included in your delivery

0.63 tsp


0.13 tsp


1 tbsp


2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate95 g
Sugar18 g
Dietary Fiber4 g
Protein35 g
Cholesterol112 mg
Sodium1270 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.