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Smoky Beef Meatballs

Smoky Beef Meatballs

with Cajun Spiced Rice

Family Friendly
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Cooked in a rich tomato sauce and seasoned with cajun and paprika spice, our smokey beef meatballs are extremely easy to make and taste sensational.

Allergens: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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

1 unit(s)


240 grams

Beef Mince

10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 pot(s)

Smoked Paprika

2 sachet

BBQ Sauce

½ pot(s)

Cajun Spice Mix

150 grams

Basmati Rice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Chicken Stock Powder

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2992 kJ
Energy (kcal)715 kcal
Fat21.0 g
of which saturates9.0 g
Carbohydrate93 g
of which sugars23.0 g
Protein35 g
Salt3.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press). Pop the mince into a mixing bowl and add the panko breadcrumbs, smoked paprika and half the BBQ sauce. Season well with salt and pepper and use your hands to combine all of the ingredients. Shape the mixture into 4 even sized meatballs per person. IMPORTANT: Wash your hands after handling raw meat.


Heat a splash of oil in a large, deep frying pan over medium-high heat. When hot, add the meatballs and brown all over. This will take around 4-5 mins, turn the meatballs every minute or so. Fill and boil your kettle.


Meanwhile, heat a splash of oil in a saucepan over medium heat and add the chopped pepper. Cook until softened, stirring frequently for 3-4 mins. When the peppers are softened, stir in the garlic and Cajun spices. TIP: Add less if you're not a fan of heat! Cook for a minute and then stir in the basmati rice.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the chicken stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 is cooking, add the chopped tomatoes to the meatball pan and bring up to the boil. Lower the heat to a simmer and cook until the meatballs are cooked through, 15-20 mins. Carefully turn the meatballs half way through cooking. IMPORTANT: The meatballs are cooked when no longer pink in the middle.


When the meatballs and sauce are ready, carefully stir in the remaining BBQ sauce. Fluff up the rice with a fork and share between your bowls. Spoon the meatballs and sauce on top and dig in!