Quick Cajun Spiced Meatballs
with Bell Pepper, Rice and Peas
On the table in less than 25 minutes, these Quick Cajun Spiced Meatballs are quick and full of flavour. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper**
(May contain traces of: Celery)
1 sachet(s)
Mixed Herbs
10 grams
Breadcrumbs
(Contains: Wheat, 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
Peas**
20 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
Not included in your delivery
½ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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). Cut the bell pepper into 2cm chunks.
c) In a large bowl, combine the mixed herbs, breadcrumbs, salt, water for the breadcrumbs (see pantry for both amounts) and half the garlic. Add the pork mince.
d) Season with pepper and mix together with your hands. IMPORTANT: Wash your hands and equipment after handling raw mince
a) Roll the pork mince into evenly-sized balls, 5 per person.
b) Pop the meatballs onto one side of a large baking tray.
c) Add the pepper chunks to the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
c) When the oven is hot, bake on the top shelf until the meatballs are 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, 10-12 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and set aside 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, Cajun spice mix (add less if you'd prefer it milder) and the remaining garlic. Fry until fragrant, 1-2 mins.
a) Once the spices are fragrant, stir through the creme fraiche, chicken stock paste, honey and water for the sauce (see pantry for both amounts).
b) Bring to a boil, then lower the heat. Simmer until thickened, 3-4 mins.
c) Once thickened, stir in the peas and cheese until the cheese is melted, 1 min. 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 and roasted pepper through the sauce to coat the meatballs, then spoon onto the rice.
Enjoy!
