Spicy Chipotle Lean Beef Meatballs

• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• While the rice cooks, drain the sweetcorn in a sieve.
• Place a large pan over high heat (without oil). 
• Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
• Stir only twice during this time—you want the sweetcorn to pick up some colour.
• Once cooked, remove from the pan. Reserve the pan for use later.

• Meanwhile, trim and thinly slice the scallion.
• Mix the coleslaw mix and charred corn with the ranch.
• Season to taste with salt and pepper then set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the chipotle paste and cranberry chutney.
• Add the cooked meatballs and toss to coat in the glaze.
• Add a splash of water if the glaze is too thick. Season to taste with salt and pepper.

TIP: If you're cooking for kids, you can serve the spicy sauce on the side instead.