Cooking Instructions
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Step 1
Mix
Ground Pork (905 g)
,
Eggs (2)
,
Granulated Garlic (3 g)
,
Smoked Paprika (2 g)
,
Ground Cumin (2 g)
,
Sriracha (20 g)
,
Ketchup (15 g)
,
Dijon Mustard (15 g)
,
Dried Oregano (5 g)
,
Fresh Cilantro (as needed)
,
Fresh Chives (3 g)
and
Panko Breadcrumbs (25 g)
. Mix well but don’t overwork or the texture will become too dense.
Step 2
Shape into 6 large balls and brown in
Extra-Virgin Olive Oil (30 mL)
on all sides.
Step 3
Meanwhile, saute
Garlic Paste (20 g)
in
Extra-Virgin Olive Oil (60 mL)
.
Step 4
Add
Canned Diced Tomatoes (225 g)
and
Fresh Basil Leaves (7)
. Saute for 1 minute.
Step 5
Add
Canned Chickpeas (285 g)
,
Canned Black Beans (285 g)
and
Chicken Stock (240 mL)
. Season with
Ground Cumin (to taste)
,
Fresh Oregano (to taste)
,
Cayenne Pepper (to taste)
and
Kosher Salt (to taste)
.
Step 6
Add the meatballs, cover, and simmer slowly until cooked through but not dry.
Step 7
Mix in
Fresh Chives (6 g)
. Plate the bean stew on a serving dish.
Step 8
Top the beans with the meatballs, and drizzle over with garlic/herb yogurt. Serve and enjoy!
