Saucy Spanish-Style Pork Meatballs
with Garlicky Couscous & Parsley
These pork meatballs are bursting with bright flavours, coated in a veggie-filled tomato sauce. Sitting atop a bed of garlic pearl couscous to soak up all of that goodness, what more could you possibly want?
This recipe is under 650kcal per serving.
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
Celery
1
Red Onion
Garlic
1
Parsley
1
Courgette
1
Pork Mince
1
Nan's Special Seasoning
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Couscous
(Contains Gluten(Wheat); )
1
Garlic & Herb Seasoning
1
Chilli Flakes
1
Tomato Paste
1
baby leaves
Not included in your delivery
olive oil
egg
(Contains Egg; )
brown sugar
butter
(Contains Milk; )
Nutrition Values
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!