Saturday, October 11, 2014

Lebanese Pork and Veal Meatballs

This was an interesting recipe not only by name but by the way that you cook part of the actual recipe.  I have to say I was very intrigued and felt compelled to try it out.

Meatballs are a winner at any time as far as I am concerned - small mouthfuls of tender melt in your mouth bites are always enjoyed but these that are Middle Eastern infused topped the list.

The Lebanese rice was very different but was one of the conversation highlights.... really rice and pasta? Who would have thought?  But both these combined, cooked in the stock until tender, really made this dish as they both enveloped the flavours and made the meal complete.

If you are after some different and want a one pot wonder this perfectly fits the bill. 

Lebanese Pork and Veal Meatballs
(recipe adapted from WW Slow Cooking Cookbook)
Serves: 8
ProPoints per Serve: 10
400 grams lean pork mince
400 grams lean veal mince
4 garlic cloves, crushed
2 eggs, lightly beaten
2 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon ground cardamom
2 tablespoons canola oil
2 white onions, thinly sliced
4 cups veal or chicken stock
1 cup long grain white rice
100 grams angel hair pasta
2 tomatoes, chopped
1 cup fresh coriander leaves

Combine mince, garlic, egg, cumin, coriander and cardamom in a medium bowl.  Mix until well combined.  Roll level tablespoons of mixture into 32 meatballs.  Cover and place in the fridge for at least 30 minutes.

Heat oil in a large saucepan over medium heat.  Cook meatballs, turning, for 5 minutes or until browned.  Transfer to a plate.

Reheat same pan over medium heat.  Cook onion, stirring, for 5 minutes or until softened.  Add meatballs and stock, bring to the boil.  Reduce heat and simmer, covered, for 2 hours.

Add rice and cook for 5 minutes.  Add pasta and cook for 10 - 12 minutes or until rice and pasta are tender and liquid has been absorbed.

Serve topped with tomato and coriander.

(click here for a printable version of this recipe)

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