Pork Meatballs in Spiced Tomato Sauce
with Bell Pepper, Cheese, Basmati Rice and Peas
- Milk
- Wheat
- Cereals containing gluten
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
30 grams
Mature Cheddar Cheese
(Contains: Milk)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Mixed Herbs
240 grams
British Pork Mince
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 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).
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the cheese. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
In a large bowl, combine the breadcrumbs, mixed herbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic. Then add the pork mince.
Season with pepper, then mix together with your hands.
Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When your 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.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.
Lower the heat and add the Central American spice mix (add less if you'd prefer things milder) and remaining garlic. Cook until fragrant, 30 secs.
Stir in the passata, chicken stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer for 3-4 mins.
When the meatballs are cooked, stir them into the sauce along with the peas and simmer until thickened, 3-4 mins more.
Taste, season with salt and pepper if needed. Add a splash of water if it's a little too thick.
When everything's ready, fluff up the rice with a fork, then share between your bowls.
Spoon the meatballs and spiced tomato and veg sauce over the top of the rice and finish with a sprinkle of cheese.
Enjoy!
