Photo of Lebanese pork and veal meatballs by WW

Lebanese pork and veal meatballs

10
9
9
SmartPoints® value per serving
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

raw pork mince

200 g

diced veal

200 g, minced

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)

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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