Name: Saucy Spanish-Style Double Pork Meatballs with Garlicky Couscous & Parsley
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 Garlic; 1 sachet Nan's Special Seasoning; 1 Red Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Couscous; 1 packet Fine Breadcrumbs; 1 sachet Chilli Flakes; 1 Celery; 500 g Pork Mince; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Parsley; 1 Courgette

HelloFresh

Recipes

Saucy Spanish-Style Double Pork Meatballs

with Garlicky Couscous & Parsley

Get up to $175 off

Tags:

Mediterranean

•High Protein

Allergens:

Hvede

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Nan's Special Seasoning

Red Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Couscous

(Contains: Hvede, Gluten; )

1 packet

Fine Breadcrumbs

(Contains: Gluten, Hvede; )

1 sachet

Chilli Flakes

Celery

500 g

Pork Mince

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Parsley

Courgette

Nutrition Values

Calories754 kcal

Energy (kJ)3160 kJ

Fat28.7 g

of which saturates10.4 g

Carbohydrate60.8 g

of which sugars10.9 g

Dietary Fibre8.6 g

Protein60.7 g

Sodium836 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop celery, onion (see ingredients) and garlic. Roughly chop parsley. Thinly slice courgette into half-moons. • 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 celery, onion and courgette and until tender, 5-7 minutes. • Add garlic & herb seasoning, 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. Stir in baby leaves until wilted.

• Divide garlicky couscous between bowls. • Top with saucy Spanish-style pork meatballs. • Tear over parsley to serve. Enjoy!