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Middle Eastern meatballs
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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: