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Smoky Tex-Mex Beef Meatballs
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Smoky Tex-Mex Beef Meatballs

Smoky Tex-Mex Beef Meatballs

with Scallion-Garlic Rice and Feta

In this enticing dinner, beef meatballs get tossed in a smoky chipotle sauce that's lightly sweetened with bell peppers and tomatoes. The delicious mixture is heaped on a fragrant mound of scallion-garlic rice with a sprinkle of feta acting as the perfect topper!

Tags:
Spicy
Discovery
Allergens:
Wheat
Mustard
Egg
Milk
Soy

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Mexican Seasoning

1 tbsp

Tex-Mex Paste

(Contains Mustard)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

56 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

¾ cup

Basmati Rice

1 tsp

Garlic Salt

2 unit(s)

Green Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Tomato

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Salt*

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Nutrition Values

Calories850 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber6 g
Protein37 g
Cholesterol85 mg
Sodium2020 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium175 mg
Iron6.75 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
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, half the garlic salt and 1 1/4 cups (2 1/2 cups) water 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 from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces.Cut tomato into 1/2-inch pieces.Thinly slice green onions, keeping white and green parts separate.

Roast meatballs
3

Line a baking sheet with parchment paper. Add beef, panko, 1 tsp (2 tsp) Mexican Seasoning, 1 tbsp (2 tbsp) chipotle sauce and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange on the prepared baking sheet. Roast in the top of the oven, until cooked through, 10-12 min.**

Cook tomatoes and peppers
4

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then tomatoes and green onion whites. Season with remaining garlic salt and pepper, to taste. Cook, stirring occasionally and breaking tomatoes up into smaller pieces, until soft and jammy, 3-4 min.Add peppers. Cook, stirring often, until softened slightly, 1-2 min.

Finish meatballs
5

Add Tex-Mex paste and remaining chipotle sauce, then sprinkle remaining Mexican Seasoning into the pan with veggies. Cook, stirring often, until fragrant, 30 sec.Stir in 2/3 cup (1 cup) water, then bring to a simmer. Simmer, stirring occasionally, until peppers are tender-crisp, 2-3 min. Add spinach and meatballs. Cook, stirring often, until spinach wilts and sauce thickens slightly and coats meatballs, 1-2 min. Season with pepper, to taste.

Finish and serve
6

Add remaining green onions to the pot with rice, then fluff with a fork.Divide rice between plates. Top with beef meatballs, veggies and sauce.Sprinkle feta over top.