Mexican Chicken and Sweetcorn Meatball Bake

Name: Mexican Chicken and Sweetcorn Meatball Bake with Pinto Beans
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 180 Grams of Sweet corn kernels; 2 Grams of Smoked paprika powder; 40 Grams of Almond flour; 15 ML of Soy sauce; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 1 Pieces of Red onion; 1 Pieces of Yellow pepper; 400 Grams of Pinto beans; 2 Grams of Chipotle powder; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 4 Grams of Garlic powder; 1 Pieces of Chicken stock cube; 250 ML of Water; 70 Grams of Tomato paste; 20 Grams of Honey; 60 Grams of Grated orange cheddar; 60 Grams of Grated cheddar; 15 Grams of Fresh coriander; 150 Grams of Cherry tomatoes; 50 Grams of Spring onion

with Pinto Beans

Did someone say one-pot wonder, please?

Cals 744 · Prot 68 · Carbs 27 · Fat 44

Low Carb

40 min

Mexican Chicken and Sweetcorn Meatball Bake with Pinto Beans

Did someone say one-pot wonder, please?

Cals 744 · Prot 68 · Carbs 27 · Fat 44

Low Carb

Ingredients

Meatballs

Chicken mince

400 Grams

Sweet corn kernels

180 Grams

Smoked paprika powder

2 Grams

Almond flour 1*2*

40 Grams

Soy sauce 9*10*11*

15 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Bake

Red onion

1 Piece

Yellow pepper

1 Piece

Pinto beans

400 Grams

Chipotle powder

2 Grams

Cumin powder

2 Grams

Coriander powder

2 Grams

Garlic powder

4 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

250 ML

Tomato paste

70 Grams

Honey

20 Grams

Grated orange cheddar 4*

60 Grams

Grated cheddar 4*

60 Grams

Garnish

Fresh coriander

15 Grams

Cherry tomatoes

150 Grams

Spring onion

50 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3113 / 744
Fats (g)	44.3
of which saturated (g)	17.5
Carbohydrates (g)	27
of which sugars (g)	8.9
Fibers (g)	7.8
Proteins (g)	68.4
Salt (g)	5.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep meatballs

Preheat the oven to 200°C/180°C fan. Drain the sweet corn. Place the corn, chicken mince, smoked paprika, almond flour and soy sauce in a bowl with a pinch of salt and pepper. With clean hands, knead until fully combined. Divide the mixture into 12 pieces and shape each piece into a meatball. Refrigerate until step 3.

2 Prep vegetables

Peel and finely chop the onion. De-seed and finely chop the pepper. Drain the pinto beans.

3 Fry meatballs

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 4 min or until starting to brown all over (they don't have to be cooked through at this stage). Carefully transfer the meatballs to a large baking dish. Handle the meatballs gently and don't worry if some kernels escape.

4 Fry vegetables

Return the pan to a medium-low heat with another drizzle of oil. Add the onion and pepper and fry for 6-8 min until softened. Once softened, add the chipotle (spicy!), cumin, coriander, and garlic powder and cook for 1 min further.

5 Simmer

Add the chicken stock cube, water, tomato paste, drained pinto beans and honey. Simmer for 5 min.

6 Bake

Pour the sauce over the meatballs. Top with the grated cheese and bake for 15 min until golden. Meanwhile, wash and roughly chop the coriander and cherry tomatoes. Trim and finely slice the spring onion. Toss the tomatoes and coriander with the spring onion and serve on the side.

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