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Skinni Pork Meatball Chilli with Coriander Rice and Avocado Salsa

Our Skinni pork meatballs with a hot and spicy seasoning are just perfect for a Skinni twist on chilli con Carne. Packed with flavour, our pork chilli is easy to make from scratch but you could use a jar of sauce if you like; just remember to check the label. We run fresh coriander through it to serve with the Skinni pork chilli.

10 Minutes
Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 Pack Skinni Pork Meatballs
 1 tsp Olive Oil
 1 Onion - Chopped
 1 Garlic Clove - Crushed
 ½ Red Pepper - Chopped
 1 tsp Hot Chilli Powder
 1 tsp Paprika
 1 tsp Cumin
 ¼ tsp Oregano
 200 g Passata
 1 tbsp Tomato Puree
 200 g Tinned Kidney Beans - Drained
 250 g Basmati Rice - Cooked
 2 tbsp Fresh Coriander - Chopped
 Flaked Sea Salt
FOR THE SALSA
 50 g Tinned Sweetcorn - Drained
 1 Avocado - Chopped
 ¼ Red Onion - Chopped
 1 Large Tomato - Chopped
 1 tbsp Vinegar
1

Heat the oil in a saucepan over medium heat.

2

Add the meatballs and brown all over. Remove from the pan and set aside.

3

Add the onion and the pepper to the pan and stir to brown. There is not much oil in the recipe, but just keep stirring and the heat will do the rest. A pinch of salt will help it break down. Once the onions and peppers have softened, add the garlic.

4

Stir in the spices, and then add the tomato puree, passata and beans.

5

Stir the sauce to combine well, then add the meatballs. Cover, and simmer over low heat for 20 minutes, or until the sauce is thick, the peppers soft, and the meat tender.

6

Mix the salsa ingredients together and heat the rice. Stir the coriander through the rice.

7

Serve the chilli over the rice, and top with the salsa.

Ingredients

 1 Pack Skinni Pork Meatballs
 1 tsp Olive Oil
 1 Onion - Chopped
 1 Garlic Clove - Crushed
 ½ Red Pepper - Chopped
 1 tsp Hot Chilli Powder
 1 tsp Paprika
 1 tsp Cumin
 ¼ tsp Oregano
 200 g Passata
 1 tbsp Tomato Puree
 200 g Tinned Kidney Beans - Drained
 250 g Basmati Rice - Cooked
 2 tbsp Fresh Coriander - Chopped
 Flaked Sea Salt
FOR THE SALSA
 50 g Tinned Sweetcorn - Drained
 1 Avocado - Chopped
 ¼ Red Onion - Chopped
 1 Large Tomato - Chopped
 1 tbsp Vinegar

Directions

1

Heat the oil in a saucepan over medium heat.

2

Add the meatballs and brown all over. Remove from the pan and set aside.

3

Add the onion and the pepper to the pan and stir to brown. There is not much oil in the recipe, but just keep stirring and the heat will do the rest. A pinch of salt will help it break down. Once the onions and peppers have softened, add the garlic.

4

Stir in the spices, and then add the tomato puree, passata and beans.

5

Stir the sauce to combine well, then add the meatballs. Cover, and simmer over low heat for 20 minutes, or until the sauce is thick, the peppers soft, and the meat tender.

6

Mix the salsa ingredients together and heat the rice. Stir the coriander through the rice.

7

Serve the chilli over the rice, and top with the salsa.

Skinni Pork Meatball Chilli with Coriander Rice and Avocado Salsa