1/2cup cooked white rice

2 large eggs, beaten

1 teaspoon dried oregano

3 scallions, finely chopped

3 cloves garlic, chopped

1 1/2teaspoons ground cumin

Kosher salt

black pepper

1 pound ground pork

2 tablespoons olive oil

1 14.5-ounce can diced tomatoes, drained

 6 cups low-sodium chicken broth

1 bunch spinach (about 4 cups)

fresh cilantro, for serving

grated Cheddar, for serving

sour cream, for serving

Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.

Heat broiler. Line a rimmed baking sheet with foil.

Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.

Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Real Simple, January 2015

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