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Tex-Mex Chipotle Beef & Pork Meatballs with Creamy Super Slaw

Tex-Mex spices and chipotle, sure sounds like a perfect pairing to us. They’re guaranteed to be crowned best flavour combo by joining beef and pork meatballs in a colourful bowl of slaw. This dish will be going steady in your weekly dinner repertoire for sure. This recipe is under 650kcal per serving.

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Under 650kcal Under 40g carbs Dietitian approved Over 30g Protein
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bunch spring onion
  • 1 sweetcorn
  • 1 packet beef & pork mince
  • 1 packet fine breadcrumbs
  • 1 sachet tex-mex spice blend
  • 1 egg
  • 1 packet onion chutney
  • 1 packet mild chipotle sauce
  • 1 bag super slaw
  • 1 packet garlic aioli
  • white wine vinegar
  • olive oil
  • 2 bunch spring onion
  • 1 sweetcorn
  • 1 packet beef & pork mince
  • 1 packet fine breadcrumbs
  • 1 sachet tex-mex spice blend
  • 2 eggs
  • 1 packet onion chutney
  • 1 packet mild chipotle sauce
  • 1 bag super slaw
  • 1 packet garlic aioli
  • white wine vinegar

Instructions

  1. • Thinly slice spring onion. Drain the sweetcorn.
  2. • Heat a large frying pan over high heat. Cook
    sweetcorn until lightly browned, 4-5 minutes.
    Transfer to a large bowl.
    TIP: Cover the pan with a lid if the corn kernels are
    “popping” out.
  3. • In a medium bowl, combine beef & pork mince,
    fine breadcrumbs, Tex-Mex spice blend, the
    egg and a pinch of salt.
    • Using damp hands, roll heaped spoonfuls
    of mince mixture into small meatballs
    (4-5 per person). Transfer to a plate.
  4. • Wipe out the frying pan, then return to
    medium-high heat with a generous drizzle
    of olive oil. Cook meatballs, turning, until
    browned, 8-10 minutes.
    • Remove pan from heat, then add onion
    chutney, mild chipotle sauce and a splash of
    water, tossing meatballs to coat.
    TIP: Add a splash more water if the glaze mixture
    looks too thick
  5. • While the meatballs are cooking, add super slaw
    to the charred corn, along with garlic aioli and
    a drizzle of white wine vinegar and olive oil.
    Toss to combine and season to taste.
  6. • Divide creamy super slaw between bowls.
    • Top with Tex-Mex beef and pork meatballs.
    Spoon over any remaining glaze.
    • Garnish with spring onion to serve. Enjoy!