Soft and aromatic pork meatballs made with garlic, parsley, paprika, and cumin, served with sautéed zucchini and tomatoes on a bed of basmati rice. A fresh lemon, black garlic, and olive oil sauce adds a Mediterranean touch and replaces creamy sauces nicely. A simple, flavorful, and economical family meal.

Ingredients

ground pork
garlic cloves, finely chopped
fresh parsley, chopped
paprika
ground cumin
breadcrumbs
salt
black pepper
olive oil
medium zucchini, cut into half-moons
tomatoes, cut into cubes
basmati rice
water
A pinch of salt for the rice
olive oil
fresh lemon juice
small black garlic clove
fresh parsley, chopped
paprika
salt and pepper to taste

Instructions

In a large bowl, mix the ground pork, garlic, parsley, paprika, cumin, breadcrumbs, salt, and pepper. Mix just enough to evenly distribute the seasonings without overworking the meat.
Form about 16 small, uniformly sized meatballs.
Rinse the basmati rice under cold water. In a pot, bring 500 ml of lightly salted water to a boil. Add the rice, cover, and cook over low heat for about 12 to 15 minutes, or according to package instructions. Remove from heat and let rest, covered, for 5 minutes.
While the rice is cooking, heat 15 ml of olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides.
Reduce the heat slightly and continue cooking for about 8 to 10 minutes, turning the meatballs regularly, until the pork is fully cooked.
Remove the meatballs from the skillet and set aside warm. In the same skillet, add the zucchini and sauté for 4 to 5 minutes until they are golden and still slightly firm.
Add the tomatoes and continue cooking for 2 to 3 minutes. Season lightly with salt and pepper to taste.
To prepare the sauce, mix the olive oil, lemon juice, garlic, parsley, and paprika. Season with salt and pepper to taste.
Divide the basmati rice into serving bowls. Add the zucchini and tomatoes, then place the pork meatballs on top.
Drizzle the lemon-garlic sauce over the meatballs and vegetables just before serving.
Note : Gluten, selon la chapelure utilisée.
Store the meatballs, vegetables, and rice in an airtight container in the refrigerator up to 3 days. Ideally, store the lemon-garlic sauce separately and add it after reheating the meal.
To get nicely browned meatballs, avoid overcrowding the pan and let them brown before flipping. A bit of lemon zest added to the sauce at serving time enhances the fresh and Mediterranean flavor.
ESTIMATED COST:
Approximately $11 to $14 for 4 servings
depending on prices and promotions.

Mediterranean Pork Meatballs, Zucchini and Basmati Rice

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Mediterranean Pork Meatballs, Zucchini and Basmati Rice

Name: Mediterranean Pork Meatballs, Zucchini and Basmati Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Ingredients: 500 g ground pork; 2 unité garlic cloves, finely chopped; 30 ml fresh parsley, chopped; 5 ml paprika; 2,5 ml ground cumin; 60 ml breadcrumbs; 2,5 ml salt; 1 ml black pepper; 15 ml olive oil; 2 unité medium zucchini, cut into half-moons; 2 unité tomatoes, cut into cubes; 250 ml basmati rice; 500 ml water; A pinch of salt for the rice; 45 ml olive oil; 30 ml fresh lemon juice; 1 unité small black garlic clove; 15 ml fresh parsley, chopped; 1 ml paprika; salt and pepper to taste

By Cookenzie

Main course

Time

Total 50 min

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Main recipe

Prep: 20 min · Cook: 25 min

Ingredients

500 g ground pork
2 minced garlic cloves
30 ml fresh parsley, chopped
5 ml paprika
2,5 ml ground cumin
60 ml breadcrumbs
2,5 ml salt
1 ml black pepper
15 ml olive oil
2 medium zucchini, cut into half-moons
2 tomatoes, cut into cubes
250 ml basmati rice
500 ml water
a pinch of salt for the rice

Lemon-Garlic Sauce

Ingredients

45 ml olive oil
30 ml fresh lemon juice
1 small black garlic clove
15 ml fresh parsley, chopped
1 ml paprika
salt and pepper to taste

Preparation

Steps

In a large bowl, mix the ground pork, garlic, parsley, paprika, cumin, breadcrumbs, salt, and pepper. Mix just enough to evenly distribute the seasonings without overworking the meat.
Form about 16 small, uniformly sized meatballs.
Rinse the basmati rice under cold water. In a pot, bring 500 ml of lightly salted water to a boil. Add the rice, cover, and cook over low heat for about 12 to 15 minutes, or according to package instructions. Remove from heat and let rest, covered, for 5 minutes.
While the rice is cooking, heat 15 ml of olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides.
Reduce the heat slightly and continue cooking for about 8 to 10 minutes, turning the meatballs regularly, until the pork is fully cooked.
Remove the meatballs from the skillet and set aside warm. In the same skillet, add the zucchini and sauté for 4 to 5 minutes until they are golden and still slightly firm.
Add the tomatoes and continue cooking for 2 to 3 minutes. Season lightly with salt and pepper to taste.
To prepare the sauce, mix the olive oil, lemon juice, garlic, parsley, and paprika. Season with salt and pepper to taste.
Divide the basmati rice into serving bowls. Add the zucchini and tomatoes, then place the pork meatballs on top.
Drizzle the lemon-garlic sauce over the meatballs and vegetables just before serving.

Notes

Note : Gluten, selon la chapelure utilisée. Store the meatballs, vegetables, and rice in an airtight container in the refrigerator up to 3 days. Ideally, store the lemon-garlic sauce separately and add it after reheating the meal. To get nicely browned meatballs, avoid overcrowding the pan and let them brown before flipping. A bit of lemon zest added to the sauce at serving time enhances the fresh and Mediterranean flavor. ESTIMATED COST: Approximately $11 to $14 for 4 servings depending on prices and promotions.

PDF

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Mediterranean Pork Meatballs, Zucchini and Basmati Rice

By Cookenzie

Main course

Time

Total 50 min

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Main recipe

Prep: 20 min · Cook: 25 min

Ingredients

500 g ground pork
2 minced garlic cloves
30 ml fresh parsley, chopped
5 ml paprika
2,5 ml ground cumin
60 ml breadcrumbs
2,5 ml salt
1 ml black pepper
15 ml olive oil
2 medium zucchini, cut into half-moons
2 tomatoes, cut into cubes
250 ml basmati rice
500 ml water
a pinch of salt for the rice

Lemon-Garlic Sauce

Ingredients

45 ml olive oil
30 ml fresh lemon juice
1 small black garlic clove
15 ml fresh parsley, chopped
1 ml paprika
salt and pepper to taste

Preparation

Steps

In a large bowl, mix the ground pork, garlic, parsley, paprika, cumin, breadcrumbs, salt, and pepper. Mix just enough to evenly distribute the seasonings without overworking the meat.
Form about 16 small, uniformly sized meatballs.
Rinse the basmati rice under cold water. In a pot, bring 500 ml of lightly salted water to a boil. Add the rice, cover, and cook over low heat for about 12 to 15 minutes, or according to package instructions. Remove from heat and let rest, covered, for 5 minutes.
While the rice is cooking, heat 15 ml of olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides.
Reduce the heat slightly and continue cooking for about 8 to 10 minutes, turning the meatballs regularly, until the pork is fully cooked.
Remove the meatballs from the skillet and set aside warm. In the same skillet, add the zucchini and sauté for 4 to 5 minutes until they are golden and still slightly firm.
Add the tomatoes and continue cooking for 2 to 3 minutes. Season lightly with salt and pepper to taste.
To prepare the sauce, mix the olive oil, lemon juice, garlic, parsley, and paprika. Season with salt and pepper to taste.
Divide the basmati rice into serving bowls. Add the zucchini and tomatoes, then place the pork meatballs on top.
Drizzle the lemon-garlic sauce over the meatballs and vegetables just before serving.

Notes

PDF

Ingredients

Instructions

Mediterranean Pork Meatballs, Zucchini and Basmati Rice

Allergens or preferences detected

Nutrition / serving

740

25 g

74 g

38 g

Main recipe

Ingredients

Lemon-Garlic Sauce

Ingredients

Preparation

Steps

Notes

Mediterranean Pork Meatballs, Zucchini and Basmati Rice

Allergens or preferences detected

Nutrition / serving

740

25 g

74 g

38 g

Main recipe

Ingredients

Lemon-Garlic Sauce

Ingredients

Preparation

Steps

Notes