Enchilada-Glazed Pork Meatballs
with Garlic-Spinach Rice & Charred Corn Salsa
No other sauce is fit to do such a job that the enchilada sauce does — glazing pork meatballs so that they become irresistible. That’s why it’s the ruler of this dish. The sauce is mopped up by a spinach rice and charred corn salsa to add that much-loved smokey sweet flavour.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1 tin
sweetcorn
½ packet
enchilada sauce
1 packet
pork mince
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2
radish
1 bag
baby spinach leaves
1 packet
sour cream
(Contains Milk; )
3 clove
garlic
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
20 g
butter (for the rice)
(Contains Milk; )
10 g
butter (for the glaze)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat butter (for the rice) with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. • In a small bowl, combine the brown sugar, enchilada sauce and a splash of water. Set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a large bowl, combine pork mince, fine breadcrumbs (see ingredients), the egg, Louisiana spice blend and remaining garlic. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. • Remove the pan from heat, then add enchilada mixture and butter (for the glaze). Turn meatballs to coat, 30 seconds.
• Meanwhile, thinly slice radish. Roughly chop baby spinach leaves. • Add radish and a drizzle of white wine vinegar and olive oil to the charred corn. Toss to combine and season to taste.
• Stir baby spinach through the rice. • Divide garlic and spinach rice between bowls. Top with enchilada-glazed meatballs. • Spoon over any remaining glaze from the pan. • Top with charred corn salsa and sour cream to serve. Enjoy!