Nick’s Pick | Spicy Cajun-Style Pork Meatballs
over Rice, Corn & Leafy Greens
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. When dinner comes together with so little effort, it’s the definition of the Big Easy! This recipe takes inspiration from down South, where sweet, smoky, sticky flavours are everywhere. Sprinkle our BBQ on Bourbon Street spice blend into ground pork, and soon fork-tender meatballs start to take shape, finished with a tasty coating of harissa-spiked tomato sauce. Serve them over white rice studded with fresh corn, carrots and wilted leafy greens.
We will send you:
- 250g Ground pork
- 200g Diced carrots
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 2 Ears of corn
- 160g White rice
- 200ml Tomato sauce
- 15g Harissa
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard, Sulphites
You will need:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
7 g
Sodium
1460 mg
Total Carb
103 g
Sugars
15 g
Protein
37 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Prepare the meatballs
Meanwhile, in a large bowl, combine the pork, ½ the garlic, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs & make the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Add the tomato sauce, harissa (add ½ for medium spicy) and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until beginning to thicken and the meatballs are coated; season with S&P.
Mise en place
Meanwhile, cut the corn kernels off the cobs (shuck if necessary).
Sauté the vegetables
In a second large pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the carrots and corn. Sauté, 2 to 3 min., until partially cooked. Add the spinach and sauté, 2 min., until wilted and the vegetables are tender; season with the remaining spices and S&P.
Finish & serve
To the pan of vegetables, add the rice. Cook, stirring frequently, 1 to 2 min., until combined. Divide the rice and vegetables between your plates. Top with the meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
