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Middle Eastern meatballs
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Serves: 2
2 preserved lemons, from a jar
2 tsp oil
420g pack 12 essential Waitrose British Pork Meatballs
1 onion, finely chopped
2 cloves garlic, crushed
150ml chicken stock
75g essential Waitrose Reduced Fat British Crème Fraîche
1 tsp ground cumin
½ x 100g bag watercress, large stalks removed
1. Halve the preserved lemons, scoop out the pulp and discard. Dice the skins. Heat the oil in a frying pan, then fry the meatballs for about 10 minutes, or until deep golden, shaking the pan frequently. Add the onion and garlic, and fry for a further 2 minutes.
2. Stir in the stock, crème fraîche and cumin, and cook gently for 5 minutes until the sauce has slightly thickened and the meatballs are cooked through with no pink meat. Stir in the preserved lemons and scatter the watercress on top. Use a spoon to briefly stir the watercress into the sauce until wilted but not completely limp. Serve with brown rice, couscous, or penne pasta.
Typical values per serving:
Energy |
3,151kJ 758kcals |
---|---|
Fat | 54g |
Saturated Fat | 20.3g |
Carbohydrate | 18.5g |
Sugars | 8.4g |
Protein | 46g |
Salt | 2.6g |
Fibre | 3.2g |
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