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Spicy Chipotle Pork Meatballs
Spicy Chipotle Pork Meatballs

Spicy Chipotle Pork Meatballs

with sweetcorn and slaw

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A combination of smoky chipotle sauce and fruity cranberry chutney coats juicy pork meatballs in this many-layered recipe. Creamy charred sweetcorn slaw rounds out a recipe that's truly a fiesta of flavours.

Tags:
Family Friendly
•Spicy
Allergens:
Cereals containing gluten
•Wheat
•Egg
•Milk
•Mustard

The quantities provided above are averages only.

Total35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Scallion

1 pack(s)

Sweetcorn

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

240 grams

Irish Pork Mince

1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Cranberry Chutney

1 sachet(s)

Chipotle Paste

150 grams

Rice

120 grams

Coleslaw Mix

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

Not included in your delivery

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3246 kJ
Energy (kcal)776 kcal
Fat29 g
of which saturates7.2 g
Carbohydrate93.8 g
of which sugars13.6 g
Dietary Fiber4.4 g
Protein32.6 g
Salt1.8 g
Potassium19.5 mg
Calcium2.9 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking Steps

Make the Meatballs
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • In a large bowl, combine the Mexican spice mix, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Add the mince, season with pepper and mix together by hand.
  • Roll into balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince. Meat is cooked when no longer pink in the middle.
  • Pop the meatballs onto a lined baking tray.
  • Bake in the oven until browned and cooked through, 12-15 mins.
Cook the Rice
2
  • 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).
Char the Corn
3
  • 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.
Prep the Veg
4
  • 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.
Glaze the Meatballs
5
  • 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.

Garnish and Serve
6
  • Divide the rice between bowls and top with chipotle pork meatballs.
  • Serve with the corn and sweetcorn slaw alongside.
  • Spoon over any glaze remaining in the pan. 
  • Garnish with a sprinkling of sliced scallion. 
Meal right image

Explore Similar Recipes

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