Chipotle pork meatballs, Mexican-style rice

  • Serves 2

Ideal for feeding a crowd, these juice meatballs are hearty and wholesome...

Mindful Chef Chipotle pork meatballs, Mexican-style rice

Juicy pork meatballs infused with chipotle, garlic and fresh coriander are served alongside a delicious Mexican-style rice loaded with sweetcorn, spinach and spring onions.



  • Sweetcorn (pre-cooked) 120g
  • Garlic clove 1
  • Oil 1 tbsp
  • Passata 200g
  • Spring onions 2
  • Tomato puree 2 tbsp
  • Chipotle paste 2 tsp
  • Pork mince 300g
  • Spinach 40g
  • Brown rice 80g
  • Fresh corianda A handful


  • Step 1

    Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins until cooked.

  • Step 2

    Finely chop the garlic and finely chop the coriander leaves. Place the pork mince and half of the fresh coriander in a bowl with the garlic and half of the chipotle paste, season with sea salt and mix well. Form into 14 small balls.

  • Step 3

    Heat a medium-sized pan with 1 tbsp oil on a medium-high heat and cook the pork meatballs for 10 mins, turning occasionally, until golden. Remove from the pan and set aside.

  • Step 4

    Heat the same pan on a medium heat and add the passata, 100ml boiling water, the tomato puree, spinach, remaining chipotle paste, remaining fresh coriander, and a pinch of sea salt. Cook for 2 mins. Add the meatballs, stirring to coat them in the sauce, and simmer gently with a lid on the pan for 5 mins, or until the meatballs are cooked through.

  • Step 5

    Meanwhile, finely slice the spring onions.

  • Step 6

    Drain the brown rice and place back into the saucepan. Drain the sweetcorn and stir into the brown rice along with the spring onions. Heat the saucepan gently for 2 mins until the sweetcorn is heated through.

  • Step 7

    Spoon the Mexican-style rice into two warm bowls and top with the chipotle pork meatballs and sauce.

For more nourishing one-pot recipes visit