Chipotle pork meatballs, Mexican-style rice
- Serves 2
Ideal for feeding a crowd, these juice meatballs are hearty and wholesome...
Published:
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.
Ingredients
- 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
Method
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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.
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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.
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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.
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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.
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Step 5
Meanwhile, finely slice the spring onions.
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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.
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Step 7
Spoon the Mexican-style rice into two warm bowls and top with the chipotle pork meatballs and sauce.
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