Creamy Cajun Meatballs
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Creamy Cajun Meatballs

with Rice and Peas

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 sachet(s)

Mixed Herbs

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

150 grams

Basmati Rice

30 grams

Tomato Puree

1 sachet(s)

Cajun Spice Mix

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

120 grams


20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

1 tbsp

Water for the Breadcrumbs

½ tsp

Salt for the Breadcrumbs


Nutritional information

Energy (kJ)3538 kJ
Energy (kcal)846 kcal
Fat42.4 g
of which saturates19.2 g
Carbohydrate83.3 g
of which sugars9.9 g
Protein39.1 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Garlic Press
Baking Tray
Large Saucepan
Large Frying Pan



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Meanwhile, peel and grate the garlic (or use a garlic press). 

c) In a large bowl, combine the garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. 

d) Season with pepper and mix together with your hands.


a) Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

b) Pop the meatballs onto a large baking tray.

c) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.


a) Meanwhile, pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While everything cooks, heat a drizzle of oil in a medium saucepan on medium heat.

b) Once hot, add the tomato puree and Cajun spice mix and fry, until fragrant, 1-2 mins. 


a) Stir through the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

b) Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins.

c) Once thickened, stir in the peas and cheese until piping hot and the cheese is melted, 1 min. TIP: Add a splash of water if you feel it needs it. 


a) Fluff up your rice with a fork and share between your serving bowls.

b) Stir the meatballs through the sauce to coat the meatballs, then spoon onto the rice.