How to make chipotle pork meatballs with Mexican-style rice
Juicy pork meatballs infused with fresh coriander and fiery chipotle are offset with Mexican-style rice loaded with sweetcorn and spring onions
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Your support makes all the difference.Chipotle pork meatballs with Mexican-style rice
120g sweetcorn
1 garlic clove
1 tbsp oil
200g passata
2 spring onions
2 tbsp tomato puree
2 tsp chipotle paste
2 x 150g pork mince
40g spinach
80g brown rice
Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml of boiling water and a pinch of sea salt. Simmer for 20-25 mins until cooked. Finely chop the garlic and roughly chop the coriander. Place the pork mince in a bowl with the garlic, half of the coriander and half of the chipotle paste, season with sea salt and mix well. Form into 14 small balls.
Heat a medium-sized pan on a medium-high heat with 1 tablespoon of oil and cook the pork meatballs for 10 minutes, turning occasionally, until golden. Remove from the pan and set aside. Heat the same pan on a medium heat and add the passata, 100ml boiling water, the tomato puree, spinach, remaining chipotle paste, remaining coriander and a pinch of sea salt, and cook for 2 mins. Then add the meatballs, stir to coat in the sauce and simmer gently with a lid on the pan for 5 minutes or until the meatballs are cooked through.
Meanwhile, finely slice the spring onions. Drain the brown rice and place back into the saucepan. Drain the sweetcorn and stir into the brown rice along with the spring onion. Heat the saucepan gently for 2 mins until the sweetcorn is heated through. Spoon the Mexican-style rice into two warm bowls and top with the chipotle pork meatballs and sauce.
Recipe from mindfulchef.com
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