Tex-Mex Pork Meatballs

While the rice is cooking, grate the carrot. Finely chop the tomato. In a small bowl, add the tomato, then season with salt and pepper. Drizzle with olive oil and stir to combine. Set aside. Drain the sweetcorn (see ingredients).

In a large bowl, combine the pork mince, fine breadcrumbs (see ingredients), egg and beef-style stock powder, then season. Using damp hands, take heaped spoonfuls of the beef mixture and shape into small meatballs. Transfer to a plate. You should get about 5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate.

SPICY! The spice blend is mild, but use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and sweetcorn until slightly softened, 3-4 minutes. Add the Tex-Mex spice blend (see ingredients) and cook until fragrant, 1-2 minutes. Add the tomato paste (see ingredients), chopped tomatoes (see ingredients) and water (for the sauce), then season. Cook until slightly thickened, 2-3 minutes. Return the meatballs to the pan and gently toss to coat, 1-2 minutes.