Fiery Mexican Pork Meatballs & Corn Rice
with Bacon-Tomato Salsa & Yoghurt
Pork meatballs are lighting a fire of excitement with spices on popping corn rice. The secret to add that spark is a tomato salsa with golden bacon. It’s a firework of flavour!
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
3 clove
garlic
1 tin
sweetcorn
1 packet
basmati rice
1
avocado
1
tomato
1 packet
diced bacon
1 packet
roasted tomato salsa
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Mexican Fiesta spice blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
½ bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Slice kernels off the corn cob. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn and half the garlic, until fragrant, 1-2 minutes. • Add basmati rice, the water, and a generous pinch of salt, then stir. Bring to the boil, then 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, slice avocado in half, scoop out flesh, and roughly chop. Roughly chop tomato. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a small bowl, then add roasted tomato salsa and stir to combine.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine pork mince, fine breadcrumbs, Mexican Fiesta spice blend, the egg, remaining garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Meanwhile, combine avocado, tomato and a drizzle of white wine vinegar and olive oil in a second medium bowl. Toss to combine and season to taste.
• Divide corn rice between bowls. • Top with Mexican pork meatballs and bacontomato salsa. • Top with Greek-style yoghurt. Tear over coriander (see ingredients) to serve. Enjoy!