Pork Meatballs and Smoky Green Beans

As someone who mostly cooks just for myself, it’s kind of a big deal when I manage to crank out an actual meal with separate dishes. Of course, it usually happens when no one else is around to share it, but here you have it folks – proof! Pork meatballs, smoky green beans, and wine (obviously).

Pork Meatballs

3/4 lb ground pork
1/2 c lebne
1/4 c fresh chives, finely chopped
4 cloves of garlic, finely chopped
1 egg, lightly beaten
1 tsp Berebere (a spicy and smoky Ethiopian spice blend)
1/2 tsp salt

Preheat the oven to 375°.

Combine all ingredients in a bowl with your hands. Try to work the meat as little as possible to keep the meatballs from becoming overly dense. Form into 1 1/2 -2 inch sized meatballs.

Lightly grease a baking sheet or line with parchment paper. Bake for approximately 20 minutes. The meatballs should be slightly browned on top. Cut one open to make sure they are cooked through.

This is why dislike touching raw meat – meat slime!

Smoky Green Beans

1 lb haricots verts
5 strips thick-cut applewood smoked bacon
Harissa paste
Black pepper

Wash and trim the green beans and leave in the colander so excess water can drip while you are cooking the bacon.

Cook the bacon until edges are crisped but the strips are still chewy. Blot the strips dry with paper towel, then chop into pieces.

Pour the excess bacon grease out of the pan but do not wipe it clean. Cook the beans in the same pan, stirring frequently, until they blister and char.

Transfer the beans to a large bowl, and toss with the chopped bacon. Add harissa paste and black pepper to taste. I like aggressive flavors, so I probably added about 1 1/2 tbsp of harissa. Serve hot.



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