Lebanese pork and veal meatballs
3 hr 25 min
2 hr 30 min
Swap beef meatballs for these delicious pork and veal ones. Packed with good earthy spice, these are perfect served with rice and greens.
Raw pork mince
2 clove(s), crushed
1 medium, lightly beaten
½ tsp, ground
1 tbs, or canola oil
1 medium, thinly sliced
2 cup(s), (250ml), (veal stock)
Rice, white, dry
½ cup(s), (100g)
50 g, (angel hair pasta)
1 medium, chopped
½ cup(s), leaves
- 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.
- 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.
- Add rice and pasta and cook for 10-12 minutes or until tender and liquid has absorbed. Serve topped with tomato and coriander.
SERVING SUGGESTION: steamed green beans.TIP: You can use chicken stock instead of veal stock.