Meatballs in Retro Chili Sauce
with Roasted Veggies and Buttered Rice- Wheat
- Mustard
- Sulphites
- Milk
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, it's made from scratch! Spoon it over golden beef and pork meatballs and buttery garlic rice for a nostalgic feast!
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
0.56 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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, heat a large non-stick pan over medium heat. While the pan heats, 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).When the pan is hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs occasionally, until browned all over and cooked through, 12-14 min.**
Meanwhile, cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/2-inch pieces. 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.
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 medium bowl. Season with pepper, then stir to combine.
Carefully drain and discard excess fat from the pan with meatballs. Add glaze mixture. Bring to a simmer. Once simmering, cook, gently stirring occasionally, until glaze thickens slightly and coats meatballs, 2-3 min.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tangy, sweet chili sauce, calling it "incredible" and "not too sweet"; some found it overpowering or lacking depth.
- Ease of prep: Several noted it was simple to make, though some found the instructions confusing or the prep time longer than expected.
- Suggestions: Consider using all beef instead of beef-pork mix for better flavor; add more sauce, as many wished for extra.
- Portions: Some felt the serving size was small, particularly wanting more meatballs (often only 4 per person).
- Vegetables: Several suggested varying the vegetables beyond zucchini; some preferred roasted veggies to the salad option.
- Rice: While some enjoyed the buttered rice, others found it bland; consider adding more flavor to the rice.
