Oven-Baked Meatballs
with Enchilada Sauce, Rapid Rice & Spinach Slaw- Gluten(Wheat)
- Milk
- Eggs
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Fish
- Wheat
Meatballs and rice, we highly recommend it. An enchilada sauce, that coats juicy Tex-Mex spiced meatballs needs to be soaked up with a fluffy rice to capture all those flavours in one bite. You’ll be pleasantly surprised too when you get a taste of these round morsels that there's hidden Parmesan cheese waiting inside. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
basmati rice
1 packet
enchilada sauce
1 sachet
Tex-Mex spice blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
cucumber
1 bag
baby spinach leaves
1 bag
Slaw Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Soy, Sesame, Almond, Cashew, Fish, Wheat)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • In a large bowl, combine pork mince, fine breadcrumbs, garlic paste, Tex-Mex spice blend and grated Parmesan cheese. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). • Transfer to a baking dish, lightly drizzle with olive oil and bake until golden, 15-20 minutes.
TIP: Only using a light drizzle of oil will ensure the meatballs do not stick to the baking dish!
• While meatballs are cooking, half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain rice and return to saucepan with the butter. Stir to combine and cover to keep warm.
• When meatballs have 5 minutes remaining, add enchilada sauce and the brown sugar to the baking dish and gently toss meatballs to coat. Bake until golden and bubbling, 3-5 minutes. • Meanwhile, roughly chop cucumber and baby spinach leaves.
• In a medium bowl, combine slaw mix, baby spinach, cucumber, mayonnaise, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide rapid rice and spinach slaw between bowls. • Top with oven-baked meatballs and spoon over enchilada sauce to serve. Enjoy!
