Meat recipes

Moroccan Pork Balls

Course : Meat
Serves: 1

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Ingredients:

1 pound lean minced pork

1 Small onion -- finely chopped

1 medium red chilli -- cored, deseeded and finely chopped

1 tablespoons ground turmeric

1 teaspoon salt and freshly ground black pepper

1 tablespoons olive oil

1 Jar pasta sauce

6 ounces bulghur wheat

1 Sprig fresh thyme -- to garnish

Preparation / Directions:

Mix together the pork, onion, chilli, turmeric and seasoning. Divide the mixture into 20 even-sized balls. Heat oil in a shallow pan and fry pork balls for about 10 mins, stirring occasionally, until meat is evenly browned. add sauce to the pan and continue cooking for a further 10 mins, stirring. Meanwhile, put the bulghur wheat into a heatproof bowl, pour over enough boiling water to cover and allow to stand for 20-30 mins. Once cooked, fluff the bulghur with a fork. Serve pork balls and sauce on a bed of bulghur wheat and garnish with fresh thyme.

Nutritional Information:

186 Calories (kcal); 14g Total Fat; (66% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Moroccan Pork Balls

Ingredients:

Preparation / Directions:

Nutritional Information:

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