Saucy Spanish-Style Pork Meatballs
with Garlic Veggie Couscous & Parsley- Gluten(Wheat)
- Eggs
- Milk
These pork meatballs are bursting with bright flavours, coated in a tomato-based and veggie-filled sauce. Sitting atop a bed of fluffy garlic couscous to soak up all of that goodness, what more could you possibly want? *This recipe is under 650kcal per serving.*
Ingredients
1
capsicum
1
tomato
1
celery
½
Onion
3 clove
garlic
1 packet
parsley
1 packet
pork mince
1 sachet
Nan's Special Seasoning
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
Aussie Spice Blend
pinch
chilli flakes
1 sachet
tomato paste
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
¾ cup
water (for the couscous)
½ cup
water (for the sauce)
½ tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut capsicum into bite-sized chunks. Roughly chop tomato. Finely chop celery, onion (see ingredients) and garlic. Roughly chop parsley. • In a medium bowl, combine pork mince, Nan's special seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook half the garlic until fragrant, 1 minute. Add the water (for the couscous) and a pinch of salt, then bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• Return frying pan to medium-high heat. Cook capsicum, celery, onion and tomato until tender, 5-7 minutes. • Add Aussie spice blend, a pinch of chilli flakes (if using), tomato paste and remaining garlic, and cook until fragrant, 1-2 minutes.
• Return meatballs to pan, add the water (for the sauce), the brown sugar and butter and simmer, stirring, until slightly reduced, 2-3 minutes.
• Divide garlic couscous between bowls. • Top with saucy Spanish-style pork meatballs. • Garnish with parsley to serve. Enjoy!
