Recipe
Cajun-Spiced Pork Meatballs with Tomato Rice
Tender Cajun-spiced pork meatballs cooked with smoky tomato rice, sweet red pepper and parsley for a warming one-pan supper with plenty of savoury depth and gentle heat.
Ingredients
Method
20 mins prep35 mins cook55 mins total
Mix the pork mince with the breadcrumbs, beaten egg, 1 tablespoon of the Cajun seasoning, half the smoked paprika, half the garlic, ½ teaspoon of salt and the black pepper. Shape into 16 even meatballs.
Heat 1 tablespoon of the oil in a wide, deep frying pan over a medium-high heat. Brown the meatballs all over for 5–6 minutes, then transfer them to a plate.
Add the remaining oil to the pan, followed by the onion and red pepper. Cook for 5 minutes until softened, then stir in the remaining garlic, Cajun seasoning and smoked paprika for 1 minute.
Stir in the rice and chopped tomatoes, then pour in the hot stock. Season with the remaining salt, return the meatballs to the pan and bring to a gentle simmer.
Cover and cook over low heat for 18–20 minutes, or until the rice is tender and the meatballs are cooked through. Remove from the heat and rest, covered, for 5 minutes.
Fluff the rice, scatter over the parsley and serve.
About this recipe
These Cajun-spiced pork meatballs bring a smoky, gently fiery edge to a comforting one-pan supper. The meatballs are tender inside and browned before being settled into a rich tomato rice, so the grains absorb the savoury juices as everything finishes together.
Sweet red pepper, garlic and onion build the base, while Cajun seasoning and smoked paprika give the dish its warm, rounded character without overwhelming the pork. A handful of parsley cuts through the richness at the end. Let the rice rest briefly before serving so it can finish steaming and the sauce clings to every grain.
