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 couscous to soak up all of that goodness, what more could you possibly want?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1
Red Onion
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Chilli Flakes
1
Celery
250 g
Pork Mince
1 packet
Baby Leaves
1 packet
Tomato Paste
1 packet
Parsley
1
Courgette
3
Garlic
Not included in your delivery
1 drizzle
olive oil
1 piece
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
• 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, tossing, 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 the pan, then add the
water (for the sauce), 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.
• Garnish with parsley to serve. Enjoy!
