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Cheesy cumin pork nuggets over herbed pasta shells

Certain combinations of flavors can produce taste-bud tingling results. For a delicious dinner with kick, try this mini meatball mix over some pasta shells.

Served with some crunchy raw veggies, this wholesome dinner can be ready in under 45 minutes.

Cheesy cumin pork nuggets

1 pound of ground cumin pork
(1 Tbsp cumin & 1 tsp cayenne pepper added to pork)
2 eggs
2 tsp of lemon juice
1 tsp of honey
1/4 cup chopped fresh oregano
1/4 tsp salt
~ 1.5 cups finely grated cheese

Combine thoroughly
Preheat oven to 350

Put a pot on stove filled halfway with water and tsp of salt.

Using a mini ice cream scooper, form balls onto silpat. You should get exactly 30. Just plop them all down, that's it.

Oven should be ready. Place onto center rack, set timer for 18 minutes.

Clean up messes, and chop raw veggies
Chop some cilantro or parsley

When 9 minutes left for meatballs, drop pasta shells into water.

Have large bowl ready for mixing, (of drained pasta, oil, salt and cilantro).
Meatballs should  be done. Remove from oven.

Drain pasta,  empty into bowl and add salt, oil and cilantro.

Plate pasta,  and tuck veggies in, then slip cheesy meatballs around perimeter of pasta.

Nutrition notes:
Oregano, cilantro and radishes all contain many important micronutrients for optimal health.  Buy the best, or grow your own, and use liberally in your diet.
If pasta shells aren't your thing, or you want a lighter version,  sauteed zucchini spirals would be lovely instead. (Toss zucchini with same ingredients as pasta.)
I always use Himalayan (pink) salt, and organic ingredients. The cheese I used was kerrygold skellig, yummy, nutty and nutrish.

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