Skinni pork meatball chilli with coriander rice and avocado salsa


  • 1 pack Skinni pork meatballs
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1/2 red pepper, chopped
  • 1 tsp hot chilli powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 200 g passata
  • 1 tbsp tomato puree
  • 200 g tin kidney beans, drained
  • 250 g basmati rice, cooked
  • 2 tbsp fresh coriander, chopped
  • flaked sea salt
  • For the salsa
  • 50 g tinned sweetcorn, drained
  • 1 avocado, chopped
  • 1/4 red onion, chopped
  • 1 large tomato, chopped
  • 1 tsp vinegar

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 2
let's get started

This Skinni recipe is a real winter warmer, with some pretty hot health credentials to boot. Not just low fat, with plenty of lean protein, our Skinni pork meatball chilli is a masterclass in flavour.

Benefits of protein aside, there is lots of good to be had in this hearty meal. Yes, the avocado boosts the fat content (so you can omit it if you prefer) but is also a rich source of nutrients such as potassium and heart-healthy monounsaturated fats.

We all know the benefits of tomato, and most of us are familiar with the antioxidant lycopene. By serving tomatoes cooked, as in our chilli sauce, the lycopene content increases, whilst the raw tomatoes provide water and fibre as well as keeping the vitamin C content intact. It also brings a welcome contrast of flavours and textures. The same may be true for onions as well. By serving both cooked and raw, not only do you double up on flavour, but you minimise the loss of certain phytochemicals. And why not; there is certainly nothing to lose.

Chilli is great for waking up your metabolism, and it also wakes up your tastebuds too. Give it a go; next time you eat chilli just see how much more energised you feel.

Basmati rice has a lower GI than long grain rice and ready to heat convenience packs certainly take the guesswork out of cooking rice; something that many cooks struggle to get right consistently.

1. Heat the oil in a saucepan over a medium heat.

2. Add the meatballs and brown all over. Remove from the pan and set aside.

3. Add the onion and the pepper to the pan and stir to brown. There is not much oil in the recipe, but just keep stirring and the heat will do the rest. A pinch of salt will help it break down. Once the onions and peppers have softened, add the garlic.

4. Stir in the spices, and then add the tomato puree, passata and beans.

5. Stir the sauce to combine well, then add the meatballs. Cover, and simmer over a low heat for 20 minutes, or until the sauce is thick, the peppers soft, and the meat tender.

6. Mix the salsa ingredients together and heat the rice. Stir the coriander through the rice.

7. Serve the chilli over the rice, and top with the salsa.

Nutrition Facts
Serving size: 1/2 of a recipe (680g).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 652.86
Calories From Fat (31%) 203.49
Calories From Protein (8%) 50.9
Calories From Carbohydrates (61%) 398.47
Calories From Alcohol (0%) 0

% Daily Value
Total Fat 20.01g 31%
Saturated Fat 3.42g 17%
Monounsaturated Fat 10.5g
Polyunsaturated Fat 2.47g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 591.2mg 25%
Potassium 1444.39mg 41%
Total Carbohydrates 86.5g 29%
Fibre 14.77g 59%
Sugar 15.38g
Sugar Alcohols g
Net Carbohydrates 71.73g
Protein 33.53g 67%
Vitamin A 3520.77IU 70%
Vitamin C 84.03mg 140%
Calcium 113.37mg 11%
Iron 8.39mg 47%
Vitamin E 5.77mg 58%
Vitamin D 0IU 0%
Thiamin 0.48mg 32%
Riboflavin 0.34mg 20%
Niacin 6.72mg 34%
Vitamin B6 0.91mg 46%
Folate 223.37mcg 56%
Vitamin B12 0mcg 0%
Pantothenic Acid 2.45mg 25%
Vitamin K 45.81mcg 57%
Phosphorus 248.16mg 25%
Magnesium 105.8mg 26%
Zinc 2.35mg 16%
Copper 0.61mg 31%
Manganese 1.36mg 68%
Selenium 12.15mcg 17%
Alcohol 0g
Caffeine 0mg
Water 459.18g 0%