It was one of those usual Sunday mornings but I woke up a bit early to go to the farmers' market. In spite of my early rise and reaching the market early, I found a big queue at my favorite meat vendor. So I changed my plan of buying some veal and rather opted for minced pork from another meat vendor, the advantage that one has when they don't have any dietary restrictions in terms of health or religion. Keeping in mind the winter chill, I made a Pork meatball stew to warm both of us up a bit. This stew is low in calories compared to other main dishes, given there is no butter/cream involved, yet perfectly refreshing for a chilling winter dinner. In fact I tried a similar recipe in Austria during my ski vacation and it helped to retain heat in our bodies at -15°C. The detailed recipe is as follows.
Ingredients
Minced Pork : 550 grams
Extra Virgin Olive oil (cold pressed) : 4 teaspoon
Shallots : 3
Garlic : 5 cloves
Carrot : 1
Dried Thyme : 1/2 teaspoon
Cinnamon powder : 1/2 teaspoon
Freshly ground black pepper : ½ teaspoon
Fresh Thyme : 5 strands
Fresh Laurel leaves : 3
Salt to taste
Procedure
Add 1.5 teaspoons of olive oil to the pan. Add the chopped shallots, carrots and garlic to it. Sprinkle a little bit of salt to it.
When the garlic starts to change its color slightly, sauté all the ingredients in the pan.
Add the dried thyme and a pinch of black pepper powder. Sauté it nicely for 2 minutes.
Remove it from the pan and keep it aside.
Roll the minced meat into small balls using your palm.
Add 2.5 teaspoons of olive oil to the pan and place the balls in the pan.
Cover and cook for 4-5 minutes in medium to high heat.
Remove the pan from the heat and change the sides carefully so that they do not break.
When all the sides have been changed, place the pan back to the burner.
Cover and cook for around 3 minutes in medium to high heat.
Remove the cover and check whether both the sides are dark golden in color. They should look like this.
Add the onion-garlic-carrot mixture that you prepared earlier to the meatballs.
Now cook in medium heat. Add cinnamon powder and sauté for 1 minute.
Then add 3 cups of water. All the meatballs should be submerged half way.
Season it with salt and pepper.
Add the fresh thyme.
Add the laurel leaves.
Give it a good stir.
Cover and cook in medium heat for 25-30 minutes.
The finished meat balls after 30 minutes looks like this.
Discard the strands of thyme and laurel leaves before serving.
It goes well with any kind of bread.
Printable Recipe
Calories per serving: 250 kcal
A simple dinner, low in calories to warm up during the winter months.
Ingredients:
- Minced Pork : 550 grams
- Extra Virgin Olive oil (cold pressed) : 4 teaspoon
- Shallots : 3
- Garlic : 5 cloves
- Carrot : 1
- Dried Thyme : 1/2 teaspoon
- Cinnamon powder : 1/2 teaspoon
- Freshly ground black pepper : 1/2 teaspoon
- Fresh Thyme : 5 strands
- Fresh Laurel leaves : 3
- Salt to taste
Instructions:
- Add 1.5 teaspoons of olive oil to the pan. Add the chopped shallots, carrots and garlic to it. Sprinkle a little bit of salt to it.
- When the garlic starts to change its color slightly, sauté all the ingredients in the pan.
- Add the dried thyme and a pinch of black pepper powder. Sauté it nicely for 2 minutes. Remove it from the pan and keep it aside.
- Roll the minced meat into small balls using your palm. Add 2.5 teaspoons of olive oil to the pan and place the balls in the pan.
- Cover and cook for 4-5 minutes in medium to high heat.
- Remove the pan from the heat and change the sides carefully so that they do not break.
- Cover and cook for around 3 minutes in medium to high heat.
- Add the onion-garlic-carrot mixture that you prepared earlier to the meatballs.
- Now cook in medium heat. Add cinnamon powder and sauté for 1 minute.
- Then add 3 cups of water. All the meatballs should be submerged half way.
- Season it with salt and pepper. Add the fresh thyme and add the laurel leaves. Give it a good stir.
- Cover and cook in medium heat for 25-30 minutes.
No comments:
Post a Comment