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Cajun Pork Meatballs and Rice
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Cajun Pork Meatballs and Rice

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!

Makes 4-6
Prep Time 20 minutes
Cook Time 30-35 minutes
Easy

Ingredients

500g 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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
i

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

Method

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
Rice:
Step 1
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.

Tips

What do I need?
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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
1 ¼ cup SunRice Medium Grain Calrose Rice
2 ½ cups Campbell's Chicken Stock
Fresh parsley leaves to garnish
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