Mexican Double Lean Beef Meatballs & Broccoli-Cauli Rice

• Heat a large frying pan over high heat. 
• Cook corn kernels until charred, 4-5 minutes. 
• Transfer to a medium bowl.
• Add tomato and a drizzle of white wine vinegar 
and olive oil. Season to taste with salt and pepper, 
then toss to combine. 
TIP: Cover the pan with a lid if the corn kernels are 
“popping” out. 

• In a small bowl, combine the vinegar and a good 
pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it 
to pickling liquid. Add enough water to just cover 
onion. Set aside. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook remaining garlic until fragrant, 1 minute.
• Add broccoli & cauliflower rice mix and stock 
concentrate (see ingredients), then cook until 
softened, 2-4 minutes.
• Transfer to a large bowl. Add spinach leaves and a 
drizzle of white wine vinegar and olive oil.
• Toss to combine, then season to taste. 

• Wipe out frying pan, then return to medium-high 
heat with a generous drizzle of olive oil.
• Cook meatballs, turning, until browned, 
8-10 minutes.
• Reduce heat to medium, then add the balsamic 
vinegar, brown sugar and a splash of water.  
Mix well.