Spicy Chipotle Beef 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.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Scallion
1 pack(s)
Sweetcorn
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
240 grams
Irish Beef Mince
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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.
NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.
- 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).
- 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.
- 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.
- 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.
- 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.
Explore Similar Recipes
