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Pork meatballs with cinnamon & apricots
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1 tbsp olive oil
300g pack 20 British pork meatballs
300g Cooks’ Ingredients frozen Diced Mediterranean Vegetables
½ tsp ground cinnamon
300ml pork or chicken stock
250g pack LoveLife Quick Cook Freekeh & Quinoa
75ml reduced fat British crème fraîche
4 apricots, quartered and stoned
1 tbsp muscovado sugar
3 tbsp finely chopped mint, plus extra to garnish
1. Heat the oil in a frying pan and fry the meatballs for 5 minutes until golden, shaking the pan frequently. Lift out onto a plate, then fry the Mediterranean vegetable mix for 3 minutes. Stir in the cinnamon and stock and return the meatballs to the pan. Cook gently for 5 minutes, or until the meatballs are cooked through and the juices run clear.
2. Meanwhile, cook the freekeh and quinoa in boiling water for 10-12 minutes until tender. Add the crème fraîche, apricots and sugar to the pan with the meatballs and cook gently for a further 5 minutes until the apricots soften.
3. Drain the freekeh, return to the pan and stir in the mint and a little seasoning. Serve with the meatballs, sprinkled with extra mint.
Cook’s tip This recipe would also work well using some of our other ready-made meatballs. Why not try lamb, beef, veal or even a vegetarian version. Just adjust the cooking times accordingly, following pack instructions. One other option would be to make your own -– turkey thigh mince works wonderfully for just this sort of thing.
Typical values per serving:
1 of your 5 a day; source of fibre; high in protein.
This recipe was first published in August 2020.