Spicy Chipotle Pork Meatballs
with sweetcorn and cabbage slaw
A combination of smoky chipotle sauce and fruity cranberry chutney coats juicy pork meatballs in this many-layered recipe. Creamy cabbage and charred sweetcorn slaw rounds out a recipe that's truly a fiesta of flavours.
Tags:
Spicy
•Family Friendly
Allergens:
Wheat
•Soya
•Egg
•Mustard
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Scallion
1 pack(s)
Sweetcorn
240 grams
Irish Pork Mince
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains Egg, Mustard)
150 grams
Rice
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3444 kJ
Energy (kcal)823 kcal
Fat33.4 g
of which saturates7 g
Carbohydrate97 g
of which sugars18.1 g
Dietary Fiber4.7 g
Protein34.9 g
Cholesterol0 mg
Salt2.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- In a large bowl, combine the Mexican spice mix, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Add the mince, season with pepper and mix together by hand.
- Roll into balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince. Meat is cooked when no longer pink in the middle.
- Pop the meatballs onto a lined baking tray.
- Bake in the oven until browned and cooked through, 12-15 mins.
2
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- While the rice cooks, drain the sweetcorn in a sieve.
- Place a large pan over high heat (without oil).
- Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
- Stir only twice during this time—you want the sweetcorn to pick up some colour.
- Once cooked, remove from the pan. Reserve the pan for use later.
4
- Meanwhile, trim and thinly slice the scallion.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- Mix the cabbage and charred corn with the aioli.
- Season to taste with salt and pepper then set aside.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Add the chipotle paste and cranberry chutney.
- Add the cooked meatballs and toss to coat in the glaze.
- Add a splash of water if the glaze is too thick. Season to taste with salt and pepper.
TIP: If you're cooking for kids, you can serve the spicy sauce on the side instead.
6
- Divide the rice between bowls and top with chipotle pork meatballs.
- Serve with the corn and cabbage slaw alongside.
- Spoon over any glaze remaining in the pan.
- Garnish with a sprinkling of spiced scallion.
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