Mexican Pork Balls with Pepita Rice and Avocado Salsa
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 9, 2018.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 9, 2018.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups water
- 1 pack pepitas
Balls
- 1 pack pork mince
- 1 pack Mexican spice mix
Avocado Salsa
- 1 avocado
- 1 capsicum
- 1 pack cherry tomatoes
To Serve
- 1 pack Mexican red sauce (adults)
- ¼ cup mayo (optional, kids)
Steps
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Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to low and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
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Make balls In a large bowl, combine pork mince, Mexican spice mix and ¾ tsp salt. Use clean, damp hands to shape mixture into golf ball-sized balls.
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Cook balls Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-10 minutes, turning to brown all sides, until cooked through. Remove from pan and set aside, covered,.
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Make salsa Dice avocado and capsicum 1cm, then cut cherry tomatoes in half. Toss in a medium bowl with a drizzle of oil and vinegar. Season.
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Finish rice Stir pepitas through cooked rice and season. Add a pinch of chilli flakes if you like!
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Serve rice topped with pork balls, Mexican red sauce and salsa on the side. Little foodies may prefer plain mayo.
Nutritional Information
Energy |
2514 kj 601 kcal |
---|---|
Protein | 32.3g |
Carbohydrate | 50.7g |
Fat | 29.2g |