Pork & Lentil Meatball, Spinach & California Walnut Traybake
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DESCRIPTION
Hearty pork and lentil meatballs baked with wholegrain rice, spinach and sweetcorn, finished with creamy California Walnuts and fresh coriander for a satisfying dish that’s high in protein, low in saturated fat and a source of fibre.
Total Time
40 Mins
Serves
4
Serving Size
509 g
Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Calories
502 kcal
Total Fat
19 g
Saturated Fat
3.7 g
Sodium
0.48 g
Carbohydrates
33 g
Dietary Fibre
9 g
Total Sugars
4.4 g
Protein
45 g
INGREDIENTS
400g can lentils, drained and rinsed
500g minced pork 5% fat
1 tbsp Madras curry paste
1 tbsp oil
1 very low salt chicken stock cube
300g frozen whole leaf spinach
250g pouch wholegrain rice
150g frozen sweetcorn
50g California Walnuts, chopped
½ x 25g pack coriander, roughly chopped
Salad to serve
PREPARATION
Preheat the oven to 200oC.
Place the lentils in a food processor and pulse to a paste, add the pork mince and curry paste and pulse until evenly blended. Divide into 8 large meatballs.
Heat the oil in a large frying pan and fry the meatballs for 5 minutes until evenly browned all over, then transfer to a large roasting tin.
Dissolve the stock cube in 200ml boiling water and add to the same frying pan with the spinach, rice and sweetcorn and bring to the boil, pour over the meatballs and bake for 20-25 minutes until cooked throughout.
Stir the California Walnuts and coriander through the rice and serve with a green salad.
