Plant-Based Ground Protein Meatballs
in Retro Chili Sauce with Buttered Rice- Wheat
- Soy
- Sulphites
- Milk
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!
Ingredients
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)
Tomato
Not included in your delivery
0.56 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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..
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The sauce was flavorful and delicious, effectively masking the taste of the plant-based protein for some.
- Ease of prep: Customers found this dish surprisingly easy to prepare.
- Suggestions: Consider adding a crunchy side like green beans or slaw to balance the overall texture of the dish.
- Texture: Some found the plant-based protein's texture challenging, especially in the centre of the meatballs.
