Home-baked Mexican chilli meatballs

Frustrated by putting the same old recipes on the table for the kids, or maybe the kids are nagging you for new meals? These chilli meatballs will go down a treat. Created for the Uncle Ben's 'Back to School Buddy' campaign. All Uncle Ben's sauces include real, wholesome ingredients and contain no artificial colours, flavours or preservatives. Uncle Ben's sauces are packed with chunky vegetables like tomatoes, carrots, bamboo shoots, peppers and onions.

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 500g jar Uncle Ben's Medium Chilli con Carne sauce
• 2 bags Uncle Ben's Long Grain Boil in the Bag rice
• 1 onion, roughly chopped
• 500g lean minced beef
• 1 medium sized egg
• 1 large handful of fresh coriander leaves and stalks
• 150g ripe cherry tomatoes, halved

What you do:

1. Place the onion, minced beef, egg and most of the coriander (including the stalks) into a food processor and whiz until the onion is finely chopped and the ingredients are well combined. Season with a little pepper
2. Roll the minced beef mixture into 20 equal sized balls and arrange in the base of a shallow oven-proof dish. Pour over the Uncle Ben's Medium Chilli con Carne sauce and bake for 25 minutes
3. Stir the meatballs before scattering with cherry tomatoes and bake for a further 2-3 minutes. Whilst the meatballs are in the oven, prepare two bags of Uncle Ben's Long Grain Boil in the Bag rice according to the instructions
4. Roughly chop the remaining coriander, scatter over the meatballs and serve with Uncle Ben's Long Grain Boil in the Bag rice

Cook's tip:

Using the stalks as well as the leaves of the fresh coriander adds more flavour

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