Smoky Tex-Mex Chicken Meatballs
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Smoky Tex-Mex Chicken Meatballs

Smoky Tex-Mex Chicken Meatballs

with Scallion-Garlic Rice and Feta

In this enticing dinner, chicken 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!


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

Ground Chicken

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Mexican Seasoning

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

56 g

Baby Spinach

160 g

Sweet Bell Pepper

¾ cup

Basmati Rice

1 tsp

Garlic Salt

2 unit(s)

Green Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

95 g


Not included in your delivery

0.13 tsp


1 tbsp


¼ tsp



Nutrition Values

Calories770 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber6 g
Protein35 g
Cholesterol131 mg
Sodium1990 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
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan


Cook rice

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.


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

Line a baking sheet with parchment paper. Add chicken, 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

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

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

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