About This Recipe:
Step into a world of vibrant flavors and seasonal goodness with my recipe for Thyme and Fennel Seed Pork Meatballs with Zesty Lemon Rice and Herb-Roasted Vegetables. This delightful dish celebrates the beauty of fresh, in-season ingredients straight from the garden, creating a symphony of flavors that will leave you craving more.
For the star of the show, I’ve crafted succulent pork meatballs infused with aromatic thyme and fennel seeds. These tender meatballs are bursting with savory goodness and pair perfectly with the vibrant lemon-infused rice. Every bite carries the essence of zesty lemon, providing a refreshing and tangy backdrop to the meatballs.
But that’s not all – the side of herb-roasted eggplants, carrots, and green beans takes this dish to new heights. The medley of roasted eggplants, with their rich and creamy texture, blends harmoniously with the sweet carrots and the earthy notes of fresh oregano and green beans. Each forkful offers a burst of flavors that perfectly complements the thyme and fennel seed pork meatballs.
What truly sets this recipe apart is the emphasis on freshness and in-seasonness. I encourage you to seek out the juiciest and ripest ingredients available, preferably straight from your garden or local farmers’ market. By using seasonal produce, you’ll experience the fullest flavors and enjoy the bountiful benefits of eating fresh and in harmony with nature.
Join me in celebrating the abundance of the garden and the joy of cooking with seasonal ingredients. Indulge in the harmonious blend of Thyme and Fennel Seed Pork Meatballs with Zesty Lemon Rice and Herb-Roasted Vegetables – a dish that captures the essence of the season and brings forth a delicious experience you won’t soon forget.
Feel free to modify and personalize the description to suit your website and style. Enjoy showcasing the freshness and in-seasonness of the ingredients in your recipe!
Watch Me Make This Recipe:
@carmeninthegarden Harvesting Homegrown Goodness! 🌿✨ Watch as I pick fresh ingredients straight from my garden and transform them into a mouthwatering dish: Thyme and Fennel Seed Pork Meatballs with Zesty Lemon Rice and Herb-Roasted Eggplants, Fennel, and Oregano. Tap the link in my bio to sign up for my newsletter and unlock a world of fresh recipes, blog posts, and more! 🍽️🌱💫 #GardenToTable ♬ original sound – Carmen in the Garden
How to Make This Recipe:
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Thyme and Fennel Seed Pork Meatballs with Zesty Lemon Rice and Herb-Roasted Vegetables
Description
Fresh from the garden: Thyme & Fennel Seed Pork Meatballs with Zesty Lemon Rice & Herb-Roasted Vegetables. A vibrant seasonal delight!
Ingredients
Thyme and Fennel Seed Pork Meatballs:
Ingredients:
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fennel seeds, lightly crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- Olive oil, for frying
Zesty Lemon Rice:
Ingredients:
- 1 cup long-grain rice
- 2 cups water
- Zest of 1 lemon
- 1 tablespoon butter
- Salt, to taste
Herb-Roasted Eggplants, Fennel, and Oregano:
Ingredients:
- 1 eggplant, cut into spears
- 4 carrots, cut lengthwise
- 1 large handful green beans cut into 3 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano leaves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground pork, minced garlic, fresh thyme leaves, crushed fennel seeds, salt, black pepper, breadcrumbs, and beaten egg. Mix well until all ingredients are evenly incorporated.
- Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- On another baking sheet lined with parchment paper, combine the eggplant, carrot, and green beans. Drizzle with olive oil and sprinkle with fresh oregano leaves, salt, and pepper. Toss until the vegetables are coated evenly.
- Bake the vegetables and meatballs in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelized and meatballs are cooked thoroughly.
- While the meatballs and vegetables are cooking, prepare the zesty lemon rice. Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice, lemon zest, lemon juice, butter, and salt. Stir, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy. Fluff the rice with a fork.
- Once the meatballs, rice, and vegetables are ready, serve the Thyme and Fennel Seed Pork Meatballs with Zesty Lemon Rice and Herb-Roasted Eggplants, Fennel, and Oregano together on a plate.
Enjoy this flavorful and herb-infused dish with the succulent pork meatballs, zesty lemon rice, and the combination of roasted eggplants, carrots and green beans. Option to serve with freshly steamed artichokes and aioli/ mayonnaise.