Name: Cajun Pork Meatballs and Rice
Total time: 55 min
Ingredients: 500 g lean pork mince; ½ tsp Gregg's Cajun Seasoning; 1 onion, sliced; 2 cloves garlic, crushed; 1 red capsicum, deseeded and sliced; 1 green capsicum, deseeded and sliced; 2 tsp Gregg's Cajun Seasoning; 2 Tbsp Wattie's Tomato Paste; 1 ½ cup Campbell's Chicken Stock; 1 cup frozen corn; 1 medium tomato, diced; Rice:; 1 ¼ cup SunRice Medium Grain Calrose Rice; 2 ½ cups Campbell's Chicken Stock; Fresh parsley leaves to garnish

5 Review(s)

55 Min

Prep : 20 minutes Cook: 30-35 minutes

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It doesn’t get any tastier midweek than these big, juicy Cajun-seasoned meatballs stirred in a sauce with rice and veg. So easy to make, this will become your new go to!

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1 serving

Original recipe yields 1 serving

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

500 g lean pork mince

½ tsp Gregg's Cajun Seasoning

1 onion, sliced

2 cloves garlic, crushed

1 red capsicum, deseeded and sliced

1 green capsicum, deseeded and sliced

2 tsp Gregg's Cajun Seasoning

2 Tbsp Wattie's Tomato Paste

1 ½ cup Campbell's Chicken Stock

1 cup frozen corn

1 medium tomato, diced

Rice:

1 ¼ cup SunRice Medium Grain Calrose Rice

2 ½ cups Campbell's Chicken Stock

Fresh parsley leaves to garnish

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Step 1

Mix pork mince with Gregg’s Cajun Seasoning. Roll into 10-12 balls. Refrigerate for 10 minutes.

Step 2

Heat a dash of oil in a lidded frying pan. Brown the pork balls over a high heat. Remove from the pan and set aside. Reduce the heat add onion, garlic, red and green capsicums and cook until vegetables soften. Stir in Gregg’s Cajun Seasoning and Wattie’s Tomato Paste and cook for a further minute. Pour over Campbell’s Chicken Stock and stir. Return pork balls to the pan. Cover and simmer for 30 minutes until pork balls are cooked. 5 minutes before the end of cooking add frozen corn and diced tomato.

Step 3

Remove pork balls form the sauce and stir through the cooked rice. Add the pork back into the pan. Scatter over parsley leaves before serving with your favourite green vegetables

Step 4

Rice:

Step 5

Put SunRice Medium Grain Calrose Rice into a medium sized saucepan. Add 2 ½ cups of Campbell’s Chicken Stock. Cover. Bring to the boil. Stir. Reduce heat to a simmer and cook for 12 minutes. Turn off the heat and stand covered for a further 10 minutes to allow the rice to complete cooking. At this stage the stock will have been absorbed into the rice.

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