Smoky Chipotle Ranch Meatballs

Meet your new weeknight hero: smoky, saucy meatballs with a little Dr. Will’s Chipotle Ranch Dressing magic available at Tesco. We love using dressings to easily elevate your midweek meals. This year ranch dressing is hotly tipped to be trending, so let’s get ahead of the crowd. Star of this delicious dinner show is Dr. Will’s Chipotle Ranch Dressing, which we’ve layered through the dish to bring a subtle, smoky warmth at every stage. First, we mix a dash into the meatballs so they’re bursting with flavour from the very first bite, with no lengthy marinating required. Then we swirl a little into the fragrant tomato sauce as it simmers with vibrant frozen peppers, letting the smoky, slightly spicy flavour infuse the veg and sauce. Finally, an optional drizzle over the finished dish adds a last hit of tangy, smoky goodness just before serving. Other reasons to love this recipe? There’s no chopping involved – the only prep is shaping the meatballs – and using frozen sliced peppers keeps it quick, easy, and packed with colour and nutrients. It’s naturally gluten free, ideal for batch cooking, and a great option for meal prep. To make it your own, you can swap the rice for wholegrain rice, quinoa, couscous, or pearl barley, making it flexible for different tastes and dietary needs.

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Ingredients

beef mince 500 g
Dr. Will's chipotle ranch dressing 90 ml
dried oregano 2 tsp
garlic granules 2 tsp
smoked paprika 2 tsp
chopped tomatoes 400 g
frozen sliced peppers 300 g (sliced)
spinach 1 handful
basmati microwave rice 500 g

Method

Prep & cook the meatballs

In a bowl mix together the beef mince, 2 tbsp Dr. Will’s Chipotle Ranch Dressing, the dried oregano and a pinch of salt and pepper.
Shape into 5 meatballs per serving (round 25g per meatball), if you prefer you can make larger meatballs with 3 meatballs per serving.
Heat a dash of your preferred cooking oil or spray in a large frying pan over a medium heat. Add the meatballs and cook until they’re browned on all sides, around 5 minutes (depending on the size of your pan you may need to do this in stages). Remove from the pan and set aside.

Make the sauce

Heat another dash of oil in the pan you cooked the meatballs in over a medium heat. Stir in the garlic granules, smoked paprika, chopped tomatoes and the rest of the Dr. Will’s Chipotle Ranch Dressing.
Stir through the frozen sliced peppers and nestle the meatballs back into the pan. Cover and simmer gently for 6 - 8 minutes, until the meatballs are cooked through.
After this time add the spinach and cook until it’s wilted. Check the seasoning and adjust to taste.

Cook the rice

Just before you’re ready to serve, cook the basmati microwave rice according to the packet instructions.

Plate Up

Plate up the Smoky Chipotle Ranch Meatballs with the rice, finishing with an extra drizzle of Dr. Will’s Chipotle Ranch Dressing if you like. Tuck in and enjoy!

Smoky Chipotle Ranch Meatballs

Start your shop...

Ingredients

Method

Prep & cook the meatballs

Make the sauce

Cook the rice

Plate Up

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