Mexican Pork Balls with Pepita Rice and Avocado Salsa

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.



  • 1½ cups jasmine rice
  • 2¼ cups water
  • 1 pack pepitas


  • 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)


  1. 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.
  2. 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.
  3. 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,.
  4. 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.
  5. Finish rice Stir pepitas through cooked rice and season. Add a pinch of chilli flakes if you like!
  6. 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