Caribbean Spiced Meatballs wirh Mango Sauce
and Rice and Peas
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince
150 grams
Basmati Rice
2 unit(s)
Spring Onion
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
10 grams
Chicken Stock Paste
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
4 unit(s)
Garlic Clove
120 grams
Peas
40 grams
Mango Chutney
1 unit(s)
Lime
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the Caribbean style jerk seasoning, breadcrumbs, salt, and water for the breadcrumbs (see pantry for both amounts) and half of the garlic, then add the beef mince.
Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 6 per person.
IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 8-10 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything cooks, start the sauce.
Thinly slice the spring onions. Halve and cut the lime into wedges.
Heat a drizzle of oil in a medium saucepan.
Add the spring onion and remaining garlic and fry for 1 min. Stir through the chicken stock paste and water for the sauce and simmer until thickened, 2-3 mins.
Add the mango chutney and a squeeze of lime and stir to combine. Remove from the heat.
When the meatballs have finished in the oven, add them to the sauce and mix to evenly coat.
Stir the peas through the rice.
Share your rice between your serving bowls.
Top with you saucy meatballs.
Enjoy!
