These meatballs, also known as ‘polpette’ in their mother country of Italy, are things of true beauty when you infuse them with red pesto. Served atop a bed of couscous that’s bursting with flavour, you’ll be thanking Nonna for sharing her best kept culinary secrets.
Always refer to the product label for the most accurate ingredient and allergen information.
Israeli couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
garlic & herb seasoning
fine breadcrumbs(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
red pesto(ContainsMilk, Tree Nuts)
chicken-style stock powder
baby spinach leaves
water (for the couscous)
water (for the sauce)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm chunks. Cut the courgette into 1cm rounds. Place the carrot and courgette on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and garlic & herb seasoning and reduce the heat to medium. Simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Remove from the heat and cover to keep warm.
While the couscous is cooking, finely chop the garlic. In a medium bowl, combine the pork mince, fine breadcrumbs, red pesto, a generous pinch of salt and 1/2 the garlic. Using damp hands, take a heaped spoonful of the pork mixture and gently shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person. TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 5-6 minutes. Transfer to a plate and discard any excess oil from the pan. Reduce the heat to medium, then add the tomato paste, brown sugar and remaining garlic and cook until fragrant, 1 minute. Add the chicken-style stock powder and water (for the sauce), then return the meatballs to the pan and simmer until cooked through, 6-7 minutes.
Remove the frying pan from the heat, stir through the butter and season to taste. Set aside. Pick the basil leaves. Stir the roasted veggies and baby spinach leaves through the cooked couscous. TIP: Add a dash of water to loosen the sauce if needed!
Divide the veggie-loaded Israeli couscous between bowls. Top with the pork and red pesto meatballs and spoon over the sauce. Tear over the basil leaves to garnish.