Double Saucy Spanish-Style Pork Meatball Stew
with Garlicky Couscous & Parsley
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.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1 stalk
celery
½
Onion
3 clove
garlic
1 packet
parsley
1
courgette
2 packet
pork mince
1 sachet
Nan's Special Seasoning
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Garlic & Herb Seasoning
pinch
chilli flakes
1 packet
tomato paste
1 packet
baby leaves
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
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
• 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.
• While the meatballs are cooking, heat a drizzle of olive oil over medium-high heat in a medium saucepan. Cook half the garlic until fragrant, 1 minute. • Add pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil.
• 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 pearl couscous between bowls. • Top with saucy Spanish-style pork meatballs and veggie stew. • Tear over parsley to serve. Enjoy!