Chilli mini meatballs recipe

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  • Serves 4
  • 5mins to prepare and 10mins to cook
  • 399 calories / serving
  • Healthy
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Preheat the oven to gas 4, 180°C, fan 160°C and place the mini meatballs on a baking tray in the centre of the oven. Cook for 10 minutes.

Meanwhile, heat the oil in a medium pan, add the diced onion and fry for 1 minute. Add the kidney beans and chopped tomatoes, and heat through for 6 minutes. Remove from the heat.

By this time the meatballs will be ready, so transfer them into the pan and stir thoroughly to coat them with sauce.

Serve alongside the rice, reheated according to pack instructions.

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  • Ingredients

  • 2tsp olive oil
  • 1 small onion, peeled and finely diced
  • Richmond 20 Mini Meatballs
  • 395g (13oz) kidney beans in chilli sauce
  • 390g (13oz) chopped tomatoes
  • 400g (13oz) cooked rice (either from a microwavable pouch or frozen)
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  • Energy 1680kj 399kcal 20%
  • Fat 11.3g 16%
  • Saturates 3.4g 17%
  • Sugars 8.4g 9%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 55g Protein 16.1g Fibre 6g

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