Creamy Cajun Meatballs
with 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
2 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
10 grams
Breadcrumbs
(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
Peas
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
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).
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.
Enjoy!
