Chipotle Beef Meatballs & Cucumber Salsa
with Caramelised Onion Brown Rice & Yoghurt
- Milk
- Gluten
- Wheat
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1
Red Onion
250 g
Beef Mince
1 sachet
Zesty Chilli Salt
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
2
Radish
1 packet
Brown Rice
Nutrition Values
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil, over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain rice and return to the saucepan.
Custom Recipe: If you’ve swapped to beef mince, combine beef in the same way as the pork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer caramelised onion to the brown rice along with zesty chilli salt. Toss to combine. Season generously with salt and pepper.
Custom Recipe: Cook beef meatballs in the same way as above.
• In a second medium bowl, combine radish, cucumber, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide caramelised onion brown rice between bowls. • Top with chipotle pork meatballs and cucumber salsa. • Dollop with Greek-style yoghurt to serve. Enjoy!
