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Photo of Lebanese pork and veal meatballs by WW

Lebanese pork and veal meatballs

10
Points®
Total Time
3 hr 25 min
Prep
25 min
Cook
2 hr 30 min
Serves
4
Difficulty
Moderate
Swap beef meatballs for these delicious pork and veal ones. Packed with good earthy spice, these are perfect served with rice and greens.

Ingredients

Pork mince, raw

200 g

Veal mince

200 g

Garlic

2 clove(s), crushed

Egg(s)

1 medium, lightly beaten

Ground cumin

1 tsp

Ground coriander

1 tsp

Cardamom

½ tsp, ground

Sunflower oil

1 tbs, or canola oil

White onion

1 medium, thinly sliced

Beef stock

2 cup(s), (250ml), (veal stock)

Rice, white, dry

½ cup(s), (100g)

Dry pasta

50 g, (angel hair pasta)

Tomato(es)

1 medium, chopped

Fresh coriander

½ cup(s), leaves

Instructions

  1. Combine mince, garlic, egg, cumin, coriander and cardamom in a medium bowl. Roll level tablespoons of mixture into 16 meatballs. Cover and refrigerate for 30 minutes.
  2. Heat oil in a medium saucepan over medium heat. Add meatballs and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Add onion and cook, stirring for 5 minutes or until softened. Add meatballs and stock and bring to the boil. Reduce heat and simmer, covered, for 2 hours.
  3. Add rice and pasta and cook for 10-12 minutes or until tender and liquid has absorbed. Serve topped with tomato and coriander.

Notes

SERVING SUGGESTION: steamed green beans.TIP: You can use chicken stock instead of veal stock.

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