with Rainbow Vegetable Jumble

Yield: 2

Pork meatballs with minced onion with Tunisian-inspired blend of smoky-savory spices smashed into juicy patties right in the pan to create extra-crispy edges. Served with a colorful combo of carrot, zucchini, and red onion roasted in the oven. Then a quick tomatoey pan sauce to top it all off!
Prep: 10 Cook: 35

• 1zucchini
• 1tomato
• 1oz chicken stock concentrate
• 3oz carrot
• 1red onion
• 10oz ground pork
• 1TBS Tunisian spice blend
• 1TBS flour
• salt & pepper
• 2tsp cooking oil
• 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half moons. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch thick wedges, mince a few wedges until you have 2 TBS. Dice tomato into ½-inch pieces.

Roast vegetables:

Toss zucchini, carrot, and onion wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Form meatballs:

While veggies roast, in a medium bowl, combine pork, minced onion, half the Tunisian Spice Blend (you’ll use the rest later), and a pinch of salt and pepper. Form pork mixture into six 1½-inch meatballs.

Cook patties:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add meatballs and press down with a spatula to form patties, cook until cooked through, 4- to 6-minutes per side.

Transfer patties to a plate, remove pan from heat and let cool slightly, about 1 minute.

Make pan sauce:

Heat same pan over medium heat. Add tomato and remaining Tunisian Spice Blend, cook, stirring occasionally, until tomato is saucy, 3- to 4-minutes.

In a small bowl, whisk together stock concentrate, half the flour, and 1⁄3 cup water. Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, 1- to 2-minutes.

Remove from heat, stir in 1 TBS butter until melted and combined.

Serve:

Divide vegetable jumble and pork patties between plates in separate sections. Top patties with pan sauce and serve.

Tunisian Spice Blend

• 4parts ground caraway seed 1 tsp
• 4parts ground coriander 1 tsp
• 4parts smoked paprika 1 tsp
• 4parts turmeric 1 tsp
• 4parts chili powder 1 tsp
• 4parts garlic powder 1 tsp
• 1part cayenne pepper ¼ tsp
• 1part cinnamon ¼ tsp
• 1part ground black pepper ¼ tsp