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Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13-inch sheet pan with parchment paper.
Make the meatballs. In a large bowl, mix
Ground Pork (1 lb)
Breadcrumbs (1/2 cup)
Milk (2 Tbsp)
Garlic Powder (1 tsp)
Mediterranean Spices (1 Tbsp)
. Combine well with your hands, then form the mixture into 20 meatballs; each meatball will be about a Tbsp of the mixture.
Place the meatballs onto the parchment-lined sheet pan and cook until they’re golden and cooked through; approximately 18 minutes.
While the meatballs cook, assemble the rainbow slaw. Core the
Red Apple (1)
and cut it into matchsticks. Carefully toss with the
Coleslaw Mix (1 bag)
in a large bowl.
Make the dressing. Combine the
Natural Unflavored Yogurt (1 cup)
Apple Cider Vinegar (2 Tbsp)
Olive Oil (2 Tbsp)
Mediterranean Spices (1 tsp)
in a lidded jar and shake well.
When the meatballs are cooked, heat the
Instant Brown Rice (2 pckg)
according to package directions.
Assemble by dividing the hot rice between 4 bowls and topping with the rainbow slaw and meatballs. Drizzle dressing over the slaw and serve immediately.
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