Meatballs in Retro Chili Sauce
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Meatballs in Retro Chili Sauce

Meatballs in Retro Chili Sauce

with 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!

Tags:
Quick Prep
Family Friendly
Allergens:
Wheat
Soy
Sulphites
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

¾ cup

Basmati Rice

1 tbsp

Worcestershire Sauce

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Tomato Sauce Base

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 tbsp

Sweet Chili Sauce

56 g

Baby Spinach

95 g

Tomato

Not included in your delivery

0.56 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories860 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate95 g
Sugar14 g
Dietary Fiber4 g
Protein34 g
Cholesterol95 mg
Sodium2020 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.

Utensils

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

Instructions

Cook rice
1

Before starting, wash and dry all produce. Stir together rice, 1 1/4 cups (2 1/2 cups) water and 2 tsp (4 tsp) stock powder in 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 from heat. Set aside, still covered.

Cook meatballs
2

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 soy sauce and remaining stock powder to a large bowl. Season with 1/8 tsp (1/4 tsp) salt and pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then meatballs. Cook, turning occasionally, until browned all over and cooked through, 12-14 min.**

Prep and make balsamic vinaigrette
3

Meanwhile, cut tomato into 1/2-inch pieces.Add half the balsamic glaze and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, to taste, then whisk to combine..

Make sauce mixture
4

Add sweet chili sauce, tomato sauce base, remaining soy sauce, remaining Worcestershire sauce, remaining balsamic glaze and 2 tbsp (4 tbsp) water to a medium bowl. Season with pepper, then stir to combine.

Sauce meatballs
5

When meatballs are done, carefully drain and discard excess fat from the pan.Add sauce mixture. Simmer, gently stirring occasionally, until sauce thickens slightly and coats meatballs, 2-3 min. Season with salt and pepper, to taste.

Finish and serve
6

Add tomatoes and spinach to the bowl with balsamic vinaigrette, then toss to coat.Add 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.Divide buttered rice and salad between plates.Top rice with meatballs. Spoon any remaining retro chili sauce from the pan over meatballs.