- 0:20 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Keep spicy pork meatballs on hand in the freezer and you’ll have dinner in a snap!
Ingredients
- 500g pork mince
- 1 egg
- 1/2 cup fresh breadcrumbs
- 1/2 teaspoon smoked paprika
- Olive oil cooking spray
- 1 medium brown onion, finely chopped
- 1 medium red capsicum, chopped
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 2 teaspoons ground cumin
- 400g can chopped tomatoes
- 100g baby spinach
- Couscous, to serve
Method
- Step 1Combine mince, egg, breadcrumbs and paprika in a bowl. Roll into 16 balls.
- Step 2Spray a saucepan with oil. Heat over medium-high heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
- Step 3Add onion to pan. Cook, stirring, for 3 to 4 minutes or until softened. Add capsicum, garlic and chilli. Cook, stirring, for 2 to 3 minutes or until capsicum has softened. Add cumin. Cook, stirring, for 1 minute or until fragrant. Add tomato and 3/4 cup cold water. Return meatballs to pan. mains freezer
- Step 4Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 to 20 minutes or until meatballs are cooked through. Stir in spinach. Cook, covered, for 2 to 3 minutes or until spinach wilts. Serve with couscous.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1257 kj
Energy
14g
Fat Total
5g
Saturated Fat
4g
Fibre
31g
Protein
122mg
Cholesterol
221.28mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Omit spinach. Spoon into an airtight container. Freeze for up to 3 months. To thaw: Thaw in fridge overnight.
To reheat: Place in a saucepan over medium heat. Cook, stirring, for 10 minutes or until heated through. Add spinach. Cook, covered, for 2 to 3 minutes or until spinach wilts.
- Author: Cathie Lonnie
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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