Meatballs are normally always a hit in our house. My husband Howard and son Ted love a meatball meal. When I suggested meatball with pesto and a garlic, miso rice there were not any complaints. Plus it meant I could stuff the meatballs with a little bit of veg and thankfully no one noticed. I used my NEW mean green pesto recipe. The meatballs and rice was gobbled up with no complaints. It was a success and it was a recipe I had to share with you.
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- Large mixing bowl
- Baking tray
Ingredients for the meatballs
- Pork x 500g
- Mean green pesto x 4 tbsps
- Salt and pepper to your taste
- Garlic x 4 cloves
- Put the pork into the mixing bowl and add in the mean green pesto.
- Sprinkle over salt and pepper to your taste.
- Dampen your hands under the tap.
- With damp hand mix all the ingredients together.
- Once everything is mixed together divide the mixture into four parts.
- Now divide the four parts into three or four parts.
- Grab one of the parts and roll into a ball between your hands.
- Put onto a plate and repeat the process until all of the mixture is used.
- Place the plate into the fridge for 2 – 6 hours or you can make these the night before.
- When ready to cook preheat the oven to 200°C or gas mark 5.
- Once the oven has preheated place the meatballs onto the baking tray and add in the garlic too.
- Cook for about 25 – 30 minutes.
- When they are golden brown and the juices have run clear from the pork, remove and let sit while the rice cooks.
- Rice x 300g
- Bone Broth x 600mls
- Miso x 2 teaspoons
- Roasted garlic x 4 cloves
- Rinse the rice under the tap and put into the small saucepan.
- Add in enough stock or bone broth to cover the rice and then 2 centimetres above the top of the rice.
- Next add the miso paste to the rice and broth.
- Turn the heat onto high and bring the pan to the boil.
- When it starts to boil turn the heat down to low and leave to simmer until all the water disappears.
- Once the liquid disappears remove from the heat.
- Take the garlic from the baking tray and mash with a fork in a bowl.
- Stir into the rice.
- Then serve with the pork balls and enjoy.
Pesto Pork Meatballs and Garlic, Miso Rice, as I mentioned earlier, was a success in our house. It was an easy meal to prepare and cook. I made the meatballs in the morning and stored them in the fridge until I wanted to cook them. They can also be made and stored in the freezer. All the ingredients in the meatballs are freezable. Rice is not good to store in the freezer so that will have to be made on the night. The meatballs were delicious as leftovers as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx