These delicious meatballs are a symphony of herbs, with an amazing, distinguished flavor as well as a generous dose of protein and other nutrients.
Step 1
In the morning or the night before, prepare herbal meatballs. In a skillet, add fresh chopped mint, basil, cilantro, parsley, thyme, oregano and garlic. Chop all herbs and garlic first. Mix in fresh ground pork and form into bit-sized balls. Refrigerate with lid.
Step 2
Remove meatballs from refrigerator, keep covered and steam until meat is almost done. Add peas and chicken stock, and finish cooking. (By making a larger portion of meatballs, you’ll have some for tomorrow’s salad.)
Serves: 2+
Prep: 20 minutes
Cooking: 20 minutes
- 1 pound fresh ground organic pork
- ⅛ cup fresh mint, chopped
- ⅛ cup fresh basil, chopped
- ⅛ cup fresh cilantro, chopped
- ⅛ cup fresh parsley, chopped
- ⅛ cup fresh thyme, chopped
- ⅛ cup fresh oregano, chopped
- 4 cloves garlic, minced
- 2 cups chicken stock
- 1 cup green peas
Should the peas be fresh, dried, cooked, frozen, what?
Cooked
Delicious! How is the stock added? To the bottom of the steam pot? Over the meatballs? Thanks.
Probably either.
How does one steam them in a covered skillet?
Can beef used instead of pork?
Yes 🙂
Is there somewhere the nutritional information is located (calories, macros)? Thanks,