Garlicky Pork Meatballs in Spiced Tomato Sauce
with Cheese, Basmati Rice and Peas
These Garlicky Pork Meatballs in Spiced Tomato Sauce are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
150
Basmati Rice
1
Bell Pepper
(May contain traces of: Celery)
3
Garlic Clove**
30
Mature Cheddar Cheese
(Contains: Milk)
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Pork Mince
1
Mexican Style Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
120
Peas
Not included in your delivery
300
Water for the Rice
2
Water for the Breadcrumbs
¼
Salt for the Meatballs
½
Sugar for the Sauce
100
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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 the rice cooks, halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Grate the cheese.
In a large bowl, combine the breadcrumbs, half the garlic, water and salt for the breadcrumb (see ingredients for both amounts).
Add the pork mince to the bowl and season with pepper, then mix together with your hands.
Roll the mince into even-sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs and peppers onto a large baking tray and drizzle with oil.
When your oven is hot, bake on the top shelf until the peppers are soft and the meatballs are browned on the outside and cooked through, 8-10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining garlic and Mexican style spice mix and cook for 30 secs.
Stir in the passata, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts). Bring to the boil, then lower the heat and simmer for 3-4 mins.
When the meatballs and peppers are cooked, stir them into the sauce and simmer until thickened, 3-4 mins more. Add a splash of water if it gets too thick.
When everything is ready, add the peas to the rice and fluff it up using a fork, then share between your bowls.
Spoon the meatballs and spiced tomato sauce over the top of the rice. Finish with a sprinkle of cheese. Enjoy!
