Plant-Based Ground Protein Meatballs
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Plant-Based Ground Protein Meatballs

Plant-Based Ground Protein Meatballs

in Retro Chili Sauce with Buttered Rice

This tangy, sweet tomato-chili sauce will remind you of the meatballs your grandma used to make, but instead of using sauce from a jar, it's made from scratch! Spoon it over these flavourful 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.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Plant-Based Ground Protein

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

1 unit(s)


Not included in your delivery

0.56 tsp


0.13 tsp


2 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories850 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate104 g
Sugar14 g
Dietary Fiber7 g
Protein26 g
Cholesterol20 mg
Sodium2290 mg
Trans Fat0.4 g
Potassium700 mg
Calcium100 mg
Iron6 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, 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

Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, add plant based protein, 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, 4-5 min.

Prep and make balsamic vinaigrette

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, then whisk to combine..

Make sauce mixture

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

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.

Finish and serve

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 sauce from the pan over meatballs.