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, it's made from scratch! Spoon it over golden beef and pork meatballs and buttery garlic rice for a nostalgic 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
0.56 tsp
Salt*
0.13 tsp
Pepper*
2 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, 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.
