Middle Eastern Pork Meatballs & Carrot Noodles
with Pomegranate Molasses Dressing & Garlic Aioli
- Almond
- Eggs
- Soy
- Gluten
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
- Soy
- May contain traces of allergens
How about taking this new pork meatball dinner for a spin? A luscious pomegranate molasses coat the carrot noodles making the perfect bed for the Middle Eastern spiced meatballs to rest on. A garlic aioli dip is the final must have for this dish, so what do you think of this dish? We’re sure it’s a winner! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 clove
garlic
1 packet
Slivered Almonds
(Contains: Almond; )
½
lemon
1 packet
pork mince
1 packet
pomegranate molasses
(May be present: Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame, Soy)
1 packet
Carrot Noodles
½ bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 sachet
Middle Eastern Seasoning
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine pork mince and Middle Eastern seasoning. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. • Transfer garlic to a large bowl, then add pomegranate molasses, lemon zest and a squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the pomegranate dressing. Toss to coat and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Meanwhile, to the carrot noodles, add shredded cabbage mix (see ingredients) and baby spinach leaves. Toss to combine and season to taste.
• Divide carrot noodle salad between bowls. • Top with Middle Eastern pork meatballs and dollop over garlic aioli. • Garnish with toasted almonds to serve. Enjoy!
