Lemon and Herb Pork Meatballs and Harissa Rice
with Roasted Garlic and Dill Yogurt
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Green Beans
100 grams
Basmati Rice
3 unit(s)
Garlic Clove
1 sachet(s)
Lemon & Herb Seasoning
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
1 bunch(es)
Dill
Not included in your delivery
2 tbsp
Water for the Meatballs
¼ tsp
Salt for the Meatballs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle.
Trim the green beans. Cut into thirds.
Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 6 mins then add the green beans and cook for 5-7 min.
Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
Meanwhile, peel and grate half of the garlic (or use a garlic press).
In a large bowl, combine the grated garlic, lemon and herb seasoning, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.
IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
In the meantime, pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on the meatball baking tray until soft, 10-12 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
While everything roasts, roughly chop the dill (stalks and all).
Once the garlic has finished roasting, gently mash it with a fork into the yogurt, season with salt and pepper and stir through a third of the dill.
When the rice has finished cooking, fluff the grains up with a fork and stir through the harissa paste and third of the dill.
Share your rice and green beans between your bowls, top with the pork meatballs, a drizzle of roasted garlic yogurt and a sprinkling of the remaining dill.
Enjoy!
