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Meatballs in Retro Chili Sauce
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Meatballs in Retro Chili Sauce

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!

Family Friendly

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

Preparation Time25 minutes


serving amount

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


Not included in your delivery

0.56 tsp


0.13 tsp


2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories910 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate94 g
Sugar17 g
Dietary Fiber5 g
Protein35 g
Cholesterol110 mg
Sodium1190 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Medium Bowl


Cook rice

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.

Cook meatballs

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.

Make glaze mixture

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.

Glaze meatballs

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.

Finish and serve

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.