Onion-Glazed Beef & Pork Meatballs
with Cauli-Broccoli Rice & Sour Cream
We’re checking off some must-haves with tonight’s dinner. A scrumptious serving of plump beef and pork meatballs, check. Cooked in our favourite Tex-Mex spice? Tick. What about cauliflower and broccoli rice, for a light and fluffy addition? Tick. A load of veggies including sticky caramelised onion? Tick, again. This recipe passes with flying colours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Cauli-Broccoli Rice
1 tin
Sweetcorn
1 sachet
Vegetable Stock Powder
1 sachet
Tex-Mex Spice Blend
250 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Carrot
2
Garlic
1 packet
Baby Spinach Leaves
1
Fresh Chilli
1 packet
Sour Cream
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby leaves.
• Thinly slice onion (see ingredients) and fresh chilli. Thinly slice carrot into half-moons. Drain the sweetcorn.
• In a medium bowl, combine beef & pork mince, fine breadcrumbs, Tex-Mex spice blend, the egg, half the garlic and a pinch of salt.
• Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot and sweetcorn until tender and lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute.
• Add cauli-broccoli rice and vegetable stock powder(see ingredients) and cook until softened, 2-4 minutes. Transfer to bowl with carrot and corn, then cover to keep warm.
• Wipe out the frying pan and return to mediumhigh heat with a generous drizzle of olive oil.
• Cook meatballs, turning, until browned, 4-5 minutes.
• Reduce heat to medium, then add onion, stirring, until softened, 4-5 minutes.
• Add the balsamic vinegar, brown sugar and a splash of water and mix well.
TIP: Add a splash more water if the onion mixture looks too thick.
• While the meatballs are cooking, add baby leaves and a drizzle of white wine vinegar and olive oil to the cauli-broccoli rice. Toss to combine and season to taste.
• Divide cauli-broccoli rice between bowls.
• Top with onion-glazed beef and pork meatballs.
• Dollop with sour cream and garnish with chilli to serve. Enjoy!
