Pork & Lentil Meatball, Spinach & California Walnut Traybake

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 502kcal

Ingredients

  • 400 g can lentils drained and rinsed
  • 500 g minced pork 5% fat
  • 1 tbsp Madras curry paste
  • 1 tbsp oil
  • 1 very low salt chicken stock cube
  • 300 g frozen whole leaf spinach
  • 250 g pouch wholegrain rice
  • 150 g frozen sweetcorn
  • 50 g California Walnuts chopped
  • ½ x 25g pack coriander roughly chopped

Instructions

  • Preheat the oven to 200oC, gas mark 6.
  • Place the lentils in a food processor and pulse to a paste, add the pork mince and curry paste and pulse until evenly blended. Divide into 8 large meatballs.
  • Heat the oil in a large frying pan and fry the meatballs for 5 minutes until evenly browned all over, transfer to a large roasting tin.
  • Dissolve the stock cube in 200ml boiling water and add to the same frying pan with the spinach, rice and sweetcorn and bring to the boil, pour over the meatballs and bake for 20-25 minutes until cooked throughout.
  • Stir the Walnuts and coriander through the rice and serve with a green salad.

Nutrition

Serving: 509g | Calories: 502kcal | Carbohydrates: 33g | Protein: 45g | Fat: 19g | Saturated Fat: 3.7g | Sodium: 0.48mg | Fibre: 9g | Sugar: 4.4g

Notes

Cooks tip
Try using minced turkey or beef as variations.
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