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.


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


  • 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.

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