Honey & Enchilada-Glazed Pork Meatballs
with Garlic Rice & Sweetcorn Salsa
Give pork meatballs a dash of flair with a glaze of enchilada sauce and sweet honey for a melding of robust flavours. Then, don’t stop there. Ramp up your dish with salad leaves tossed around with aromatic garlic rice. This one’s an exciting ride from start to finish.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
½ 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. )
1 sachet
barbecue seasoning
1
tomato
1 bag
salad leaves
1 packet
sour cream
(Contains Milk; )
3 clove
garlic
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
honey
1
egg
(Contains Egg; )
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 a 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 the 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!
Drain sweetcorn (see ingredients). 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 honey, enchilada sauce and a splash of water. Set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Little cooks: Kids can take charge by combining the sauces!
In a large bowl, combine pork mince, fine breadcrumbs (see ingredients), the egg, barbecue seasoning and remaining garlic. Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
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 pan from heat, then add honey-enchilada glaze and butter(for the glaze). Turn meatballs to coat, 30 seconds.
While the meatballs are cooking, roughly chop tomato. Roughly chop salad leaves. Add tomato and a small drizzle of olive oil to the charred corn. Toss to combine and season to taste.
Little cooks: Take the lead by tossing the salad!
Stir salad leaves through rice. Divide garlic rice between bowls. Top with honey and enchilada-glazed meatballs. Spoon over any remaining glaze from the pan. Top with salsa and sour cream to serve.