Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/strong><\/p>\n Trim and halve zucchini<\/strong> lengthwise, cut crosswise into \u00bd-inch-thick half moons. Trim, peel, and cut carrot<\/strong> on a diagonal into \u00bd-inch-thick pieces. Halve, peel, and cut onion<\/strong> into \u00bd-inch thick wedges, mince a few wedges<\/strong> until you have 2 TBS. Dice tomato<\/strong> into \u00bd-inch pieces.<\/p>\n Roast vegetables: <\/strong><\/p>\n Toss zucchini, carrot,<\/strong> and onion wedges<\/strong> on a baking sheet with a drizzle of oil<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong> Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.<\/p>\n Form meatballs: <\/strong><\/p>\n While veggies<\/strong> roast, in a medium bowl, combine pork, minced onion,<\/strong> half the Tunisian Spice Blend<\/strong><\/span>, and a pinch of salt<\/strong> and pepper.<\/strong> Form pork mixture<\/strong> into six 1\u00bd-inch meatballs.<\/strong><\/p>\n Cook patties: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium high heat. Add meatballs<\/strong> and press down with a spatula to form patties,<\/strong> cook until cooked through, 4- to 6-minutes per side.<\/p>\n Transfer patties<\/strong> to a plate, remove pan from heat and let cool slightly, about 1 minute.<\/p>\n Make pan sauce: <\/strong><\/p>\n Heat same pan over medium heat. Add tomato<\/strong> and remaining Tunisian Spice Blend<\/strong><\/span>,<\/strong> cook, stirring occasionally, until tomato<\/strong> is saucy,<\/strong> 3- to 4-minutes.<\/p>\n In a small bowl, whisk together stock concentrate,<\/strong> half the flour,<\/strong> and 1\u20443 cup water.<\/strong> Slowly stir flour<\/strong> mixture into pan and cook, stirring constantly, until sauce<\/strong> has thickened, 1- to 2-minutes.<\/p>\n Remove from heat, stir in 1 TBS butter until melted and combined.<\/p>\n Serve: <\/strong><\/p>\n Divide vegetable jumble<\/strong> and pork patties<\/strong> between plates in separate sections. Top patties<\/strong> with pan sauce<\/strong> and serve.<\/p>\n 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 &…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/SpicedPorkPattiesServe.jpg?resize=300%2C171\")
<\/p>\nTunisian Spice Blend<\/span><\/h3>\n
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