Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Charlyne Mattox

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Credit: Charles Masters

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.

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  • Heat broiler. Line a rimmed baking sheet with foil.

  • Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.

  • Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Chef's Notes

Tip: Cutting the vegetables into large pieces allows them to get a little golden color before softening completely. If you have small turnips, use 4 instead of 2 and roast them whole.

Nutrition Facts

530 calories; fat 36g; saturated fat 11g; cholesterol 175mg; sodium 980mg; protein 34g; carbohydrates 20g; sugars 4g; fiber 4g; iron 6mg; calcium 160mg.
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