Lebanese pork and veal meatballs
9
Points®
Total time: 3 hr 25 min • Prep: 25 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
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.
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