One Pan Tex Mex Meatballs (HC)
Ingredients
60g wholegrain rice
1 tsp olive oil
4 meatballs (beef, lamb, chicken or vegetarian; homemade or store-bought)
½ onion, sliced
½ red pepper, sliced
½ tsp garlic powder
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli powder (adjust to taste)
½ tsp dried oregano
1 tsp tomato puree
½ vegetable stock cube (low sodium), crumbled
Black pepper, to taste
200 - 300ml passata
½ small carrot, grated
3 tbsp sweetcorn (tinned or frozen)
30g cheese, grated
Instructions
Cook the rice according to the packet instructions.
Heat a large frying pan over medium heat and lightly coat with the olive oil.
Add the meatballs and cook for 6–8 minutes, turning occasionally, until browned all over. Remove from the pan and set aside.
In the same pan, add the onion and red pepper. Sauté for 3–4 minutes until beginning to soften.
Reduce the heat to medium-low. Add the garlic powder, cumin, smoked paprika, chilli powder, oregano, tomato purée, and crumbled stock cube. Season with black pepper and stir well to combine.
Return the meatballs to the pan and pour in the passata. Add a splash of water if the sauce needs more liquid.
Stir in the grated carrot and sweetcorn. Cover and simmer for 10–12 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce has thickened slightly.
Sprinkle the grated cheese evenly over the meatballs and sauce. Cover and cook for another 2–3 minutes, or until the cheese is melted and bubbly.
Serve hot, straight from the pan, with rice.
Note - You can substitute the rice with other sides such as crusty bread, chips, or pasta. Check the food swap list for portion sizes.
Batch Cooking Tip: This recipe is ideal for batch cooking! To make multiple servings, increase the rice, meatballs, and vegetables based on the number of portions you need.
For the spices and passata, start with 1.5x when doubling and adjust to taste – it’s easier to add than remove.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.