المكونات

  • SpinneysFOOD Organic Cucumbers 3
  • White grape vinegar 250ml
  • SpinneysFOOD Bottled Drinking Water 250ml
  • SpinneysFOOD Extra Fine Caster Sugar 50g
  • SpinneysFOOD Black Peppercorns 1 tsp
  • SpinneysFOOD Fine Sea Salt 1¼ tsp
  • SpinneysFOOD Fresh Dill A handful
  • SpinneysFOOD Long-Grain Basmati Rice 210g
  • Lemon 1
  • Chicken stock 500ml
  • Salted butter 50g
  • SpinneysFOOD Fennel Seeds 1⁄2 tsp
  • SpinneysFOOD Beef Meatballs 430g
  • SpinneysFOOD Fresh Parsley A handful

Nutrition (Per serving)

  • سعرات حرارية 683
  • دهون 35.5g
  • المشبعة 16.3g
  • بروتين 23.7g
  • الكربوهيدرات 69g
  • السكريات 17.8g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Herby green meatballs with cucumber pickle rice

Mediterranean 30 Mins Prep · 45 Mins Cook


  1. To make the pickled cucumber, roughly chop 2 cucumbers. In a medium bowl or jar, combine the vinegar, water, sugar, peppercorns and 1 tsp of salt. Stir to dissolve and add the chopped cucumbers to the bowl. Add in the dill and set aside for at least 30 minutes or overnight.
  2. Rinse the rice thoroughly. Zest the lemon.
  3. To make the lemon rice, place the rice, the rest of the salt, zest and stock in a medium pot placed over a medium heat. Bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Remove from the heat and allow it to sit, covered, for 10 minutes. Then fluff with a fork.
  4. To make the meatballs, heat the butter in a large non-stick frying pan set over a medium heat. Add in the fennel seeds and meatballs and fry for 15-20 minutes a side or until browned and cooked through. Season well and remove from the heat. Finely chop the parsley and add to the pan.
  5. Peel the remaining cucumber into ribbons.
  6. When ready to serve, toss the pickled cucumber through the rice and top with the meatballs and cucumber ribbons.