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Dinner

Skillet Meatballs with Persimmon, Basil and Lime

alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Recipe by @healthymoodsf

Recipe by @healthymoodsf

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Skillet Meatballs with Persimmon, Basil and Lime
alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageAbruzzese Italian Style Meatballs
1 package
Carando Abruzzese Italian Style Meatballs
1 package
1 1/2 tablespoons
Fresh Ginger, finely grated
1 1/2 tablespoons
3 cloves
Garlic, minced
3 cloves
1 1/4 teaspoons
Ground Cumin
1 1/4 teaspoons
1 1/4 teaspoons
Salt
1 1/4 teaspoons
1/2 teaspoon
Pepper
1/2 teaspoon
1/2 cup
Fresh Basil Leaves
1/2 cup
2 tablespoons
Olive Oil
2 tablespoons
3 tablespoons
Broth
3 tablespoons
3
Small Fresh Persimmons, diced
3
1/2
Lemon
1/2
1 cup
Rice
1 cup

Directions


  1. Preheat oven to 400 degrees. Prepare rice in your rice cooker. In a small bowl, mix broth, ginger, garlic, cumin, salt, and pepper. Mix well.

  2. Heat a large oven-safe skillet over medium-high with olive oil. Add Carando Abruzzese Meatballs and cook until browned all over, 5 to 7 minutes.

  3. Add the garlic-ginger mixture to the meatballs and cook until meatballs are browned. Add the persimmons and cook for several minutes.

  4. Transfer the skillet into the oven and bake for 8 minutes or until the internal temperature of the meatballs reaches 185 degrees.

  5. Add the red onions to the pan and sauté for 1-2 minutes. Toss everything together, then squeeze lemon juice over the dish. Add salt and pepper to taste. Sprinkle with fresh basil. Serve over cooked rice.

Life is Delicious. Savor It.

Ingredients


1 package
Carando Abruzzese Italian Style Meatballs
1 package
1 1/2 tablespoons
Fresh Ginger, finely grated
1 1/2 tablespoons
3 cloves
Garlic, minced
3 cloves
1 1/4 teaspoons
Ground Cumin
1 1/4 teaspoons
1 1/4 teaspoons
Salt
1 1/4 teaspoons
1/2 teaspoon
Pepper
1/2 teaspoon
1/2 cup
Fresh Basil Leaves
1/2 cup
2 tablespoons
Olive Oil
2 tablespoons
3 tablespoons
Broth
3 tablespoons
3
Small Fresh Persimmons, diced
3
1/2
Lemon
1/2
1 cup
Rice
1 cup

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