HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Meatballs
Oven-Baked Meatballs

Oven-Baked Meatballs

with Enchilada Sauce, Rapid Rice & Spinach Slaw

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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 the hidden Parmesan cheese waiting inside.

Tags:Easy PrepQuickKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

garlic paste

(May be presentTree Nuts, Sesame, Milk, Soy, Egg, Gluten, Fish)

1 packet

basmati rice

(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)

1 packet

enchilada sauce

1 sachet

Tex-Mex spice blend

1 packet

grated Parmesan cheese




1 bag

baby spinach leaves

1 bag

slaw mix

1 packet



Not included in your delivery

olive oil

20 g



1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3634 kJ
Fat39.5 g
of which saturates15.4 g
Carbohydrate93.7 g
of which sugars13.3 g
Protein40 g
Sodium2046 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Medium Pan
Instructionsarrow up iconarrow up icon

• 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, take a heaped spoonful of pork mixture and shape into a small meatball (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 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 to coat. Bake until golden and bubbling, 3-4 minutes. • Meanwhile, roughly chop cucumber and baby spinach leaves.


• In a medium bowl, combine slaw mix, 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 Mexican meatballs and spoon over enchilada sauce to serve. Enjoy!