Fragrant pork & rice one-pot

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Good Food

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1. Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.
2. Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

Make it with pasta

Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.

PER SERVING

408 kcalories, protein 17g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 2g, salt 1.56 g

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Results 1-20

• Krissy

  19 February 2009

  Krissy rated and commented on this recipe

  

  lovely and warming!

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• niccinotts

  19 February 2009

  niccinotts rated this recipe

  

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• niccinotts

  19 February 2009

  niccinotts commented on this recipe

  Easy to make with satisfying results

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• Jo

  03 March 2009

  Jo rated and commented on this recipe

  

  Quite tasty but more like a hearty soup than stew.

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• Lu_C

  09 March 2009

  Lu_C commented on this recipe

  Haven't tasted it yet, but to reduce cooking time, get the rice and stock going then the meatballs in a separate pan... I know it defeats the idea of a one-pot but it cuts cooking time in half.

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• Lu_C

  09 March 2009

  Lu_C rated and commented on this recipe

  

  The meal was generally nice but had a bit too much cumin for our tastes. Having said that the kids cleaned their plates! 5* for a toddler meal here, 4 for us... Will definitely make it again with less cumin.

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• Joff

  12 March 2009

  Joff commented on this recipe

  Really nice, but I used less liquid so more of a stew than a soup. Reckon it would be really nice with chicken instead too.

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• Melanie

  03 April 2009

  Melanie commented on this recipe

  This was really yummy. Used chicken stock instead of veg stock and reduced the volume of liquid. Also added a teaspoon of chilli flakes for an added kick.

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• ThomMich

  17 April 2009

  ThomMich rated and commented on this recipe

  

  I made the pasta variation and it was very good. Sausages make great meatballs!

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• mandy

  21 April 2009

  mandy rated and commented on this recipe

  

  fantastic meal, cheap tasty and all the family loved it

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• emmalouise283

  01 May 2009

  emmalouise283 rated and commented on this recipe

  

  I can't believe I've never used sausages as meatballs before. What a great find this recipe is, definately one of our family favourites now, and so cheap and easy to make.

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• Janet

  03 May 2009

  Janet commented on this recipe

  This has been one of my many favourites from the Good Food Magazine. I make it with gluten-free sausages which I buy from my local butcher in Market Lavington, Wiltshire.

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• sal

  18 May 2009

  sal rated and commented on this recipe

  

  My family loved this, i took note of the advise from above & made it more like a rissoto. I did add some chilli, it was very nice, never thought of using sausage's like that before.

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• Marybird

  22 June 2009

  Marybird rated and commented on this recipe

  

  Really tasy and easy to make. Good for midweek meal when lacking inspiration & time!!

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• donnac

  03 July 2009

  donnac rated and commented on this recipe

  

  Tried the Pasta version of this dish, really easy, pretty cheap, tasty and the kids ate the lot. So I'm happy!!

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• schizopear

  21 July 2009

  schizopear rated and commented on this recipe

  

  lovely! i cooked the meatballs in a frying pan and then added them to the rice towards the end. i also used some homemade chicken stock instead of the veg stock, which i heated first in another pan - so ended up using three pans rather than one... nevermind! i'm not very good at cooking rice so it was more like a risotto, but still very tasty.

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• My Recipes

  21 July 2009

  My Recipes commented on this recipe

  ummmmm really like this! One pots are alway good for the washer uper! Will try the Italian version next time. Oh I added a pinch of cayenne pepper for a kick!

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• exapple70

  24 July 2009

  exapple70 commented on this recipe

  really good-but try using sausage meat instead of actual sausages!saves having the messy job of squeezing them out and its cheaper!

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• GailB

  19 August 2009

  GailB commented on this recipe

  I made this for 3 people and there was 'just' enough based on these measurements. I also preferred it with a bit more cumin - too bland otherwise.

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• Jane70

  25 August 2009

  Jane70 rated and commented on this recipe

  

  This meal is simple to make and really good! Served with a rustic sourdough bread and salad. Will definitely make it again and again.

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Ingredients

• 4-6 good-quality sausages
• 1 tbsp olive oil
• ½ onion , finely chopped
• 2 garlic cloves , crushed
• 2 tsp each ground cumin and coriander
• 140g long grain rice
• 850ml vegetable stock
• 400g can chopped tomatoes
• ½ small bunch coriander , leaves picked

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 4-6 good-quality sausages
• 1 tbsp olive oil
• ½ onion , finely chopped
• 2 garlic cloves , crushed
• 2 tsp each ground cumin and coriander
• 140g long grain rice
• 850ml vegetable stock
• 400g can chopped tomatoes
• ½ small bunch coriander , leaves picked

PER SERVING

408 kcalories, protein 17g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 2g, salt 1.56 g

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