Give pork meatballs a dash of flair with a glaze of chipotle sauce and sweet honey for a melding of robust flavours. Then, don’t stop there. Ramp up your dish with baby spinach tossed around with aromatic garlic rice. This one’s an exciting ride from start to finish.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mild chipotle sauce
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
Louisiana spice blend
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. In a small bowl, combine the honey, mild chipotle sauce and a pinch of salt and pepper. Set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a large bowl, combine the pork mince, fine breadcrumbs (see ingredients), egg, Louisiana spice blend and remaining garlic. Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs. Transfer to a plate. You should get about 5 meatballs per person.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Remove from the heat, then pour over the honey-chipotle glaze and turn the meatballs to coat, 30 seconds.
While the meatballs are cooking, roughly chop the tomato. Slice the lemon into wedges. Roughly chop the baby spinach leaves. Add the tomato, a squeeze of lemon juice and a small drizzle of olive oil to the charred corn. Toss to combine and season to taste.
Stir the baby spinach through the rice. Divide the garlic and spinach rice between bowls. Top with the honey and chipotle-glazed meatballs. Spoon over any remaining glaze from the pan. Top with the salsa and sour cream. Serve with any remaining lemon wedges.