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Essential Onions
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£1.10/kgFinish your day in full flavour with this rice and simple meatballs, topped with the crunch of sizzling (much underused) green pepper.
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Combine ½ the onion in a bowl with the pork mince, dried herbs and a little seasoning. With clean hands, make 16 walnut-sized meatballs with the mixture.
Meanwhile, heat 1 tbsp oil in a saucepan and fry the remaining onion gently for 5-8 minutes, until softened and just beginning to colour. Stir in the garlic, beans, rice, chilli paste and 2 tbsp water. Cook over a low heat, stirring frequently, until piping hot throughout.
Heat the remaining oil in a large frying pan and fry the meatballs for about 8-10 minutes, turning once until golden and cooked through, with no pink meat. If the pan isn’t large enough to fit the meatballs with space in between, fry in 2 batches. Spoon the rice and meatballs onto serving plates. Fry the pepper in the remaining fat in the pan for 1-2 minutes to soften a little. Spoon over the meatballs and serve.
If you have smoked paprika and chilli flakes in the cupboard, you can use ½ tsp of each instead of the smoky chilli paste, adding 2 tbsp tomato ketchup for sweetness.
Typical values per serving when made using specific products in recipe
Energy | 1,799kJ/ 429kcals |
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Fat | 15g |
Saturated Fat | 3.2g |
Carbohydrates | 36g |
Sugars | 5.9g |
Fibre | 11g |
Protein | 32g |
Salt | 0.7g |
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