For the rice, combine the spring onion, garlic, paprika, chili flakes and tomato in a food processor and blend until fine. Heat the oil in a pot over medium heat. Add the blended mixture and cook, 1 minute. Stir in the rice, Coca-Cola, stock, orange juice, lemon juice, nutmeg, cinnamon and ginger. Simmer for 15 minutes or until all of the liquid has been absorbed. Season to taste.
For the meatballs, mix the beef mince, red onion, BBQ spice, parsley and garlic by hand. Season with some salt and pepper. Press the mixture together and form 16 small meatballs by rolling them in your hand. Heat the olive oil in a large saucepan over medium heat. Fry the meatballs off for 2-3 minutes per side until browned. Remove the meatballs with a slotted spoon and keep the pan drippings in the pan to make the gravy.
For the gravy, heat the pan with the pan drippings over medium heat. Add the butter and onions and sauté, 2 minutes. Whisk in the flour and cook, 30 seconds. Whisk in the stock and Coca-Cola and simmer, 2 minutes. Add the meatballs and cherry tomatoes and simmer, 5 minutes. Scatter the bocconcini balls and basil on top and serve with the Coca-Cola rice.
The meatballs and gravy can also be served with regular steamed rice, couscous or orzo.
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