Meatballs in Retro Chili Sauce
with Roasted Veggies and Buttered Rice- Wheat
- Mustard
- Sulphites
- Milk
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!
Ingredients
250 g
Ground Beef and Pork Mix
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tsp
Garlic Powder
¾ cup
Basmati Rice
1 tbsp
Worcestershire Sauce
1.5 tsp
Dijon Mustard
(Contains: Mustard)
4 tbsp
Tomato Sauce Base
1 tbsp
Balsamic Glaze
(Contains: Sulphites)
2 tbsp
Sweet Chili Sauce
160 g
Sweet Bell Pepper
200 g
Zucchini
Not included in your delivery
0.56 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, 1 1/4 cups water, 1/4 tsp salt (dbl both for 4 ppl) and half the garlic powder 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 the pot from heat. Set aside, still covered.
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 Dijon, remaining garlic powder and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).When the pan is hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs occasionally, until browned all over and cooked through, 12-14 min.**
Meanwhile, cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/2-inch pieces. Add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 12-14 min.
Add sweet chili sauce, tomato sauce base, half the balsamic glaze (use all for 4 ppl), 2 tbsp water (dbl for 4 ppl), remaining Dijon and remaining Worcestershire sauce to a medium bowl. Season with pepper, then stir to combine.
Carefully drain and discard excess fat from the pan with meatballs. Add glaze mixture. Bring to a simmer. Once simmering, cook, gently stirring occasionally, until glaze thickens slightly and coats meatballs, 2-3 min.
Add 2 tbsp butter to the pot with rice. Fluff with a fork until butter melts. Divide rice and veggies between plates. Top rice with meatballs. Spoon any remaining retro chili sauce from the pan over meatballs.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The retro chili sauce was a standout for many, with a tangy-sweet flavour that pairs well with the beef and pork meatballs. Some found the sauce too sweet or too tangy, so adjust to your taste.
- Ease of prep: Most found the recipe straightforward, though managing the meatballs in the pan while preparing multiple sauce components at the same time can feel rushed. Consider prepping all sauce bowls before starting the stovetop steps to keep things running smoothly.
- Suggestions: Several reviewers wished for more sauce; consider doubling the sauce mixture for extra to spoon over the rice. Reduce the oil on the vegetables slightly if you prefer a crispier roast, and watch the meatball cook time closely to avoid over-browning.
- Leftovers: Rice tends to cook in generous quantities, so expect some left over; the meatballs and sauce reheat well for a next-day lunch.
- Portions: A number of reviewers felt the meatball count was on the small side, especially for hungrier households, so consider scaling up the meat mixture if serving big appetites.
