Saucy Spanish-Style Pork Meatballs

Name: Saucy Spanish-Style Pork Meatballs with Garlicky Couscous & Parsley
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Nan's Special Seasoning; 1 Red Onion; 1 packet Couscous; 1 packet Fine Breadcrumbs; 1 sachet Chilli Flakes; 1 Celery; 250 g Pork Mince; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Parsley; 2 Garlic; 1 Courgette

with Garlicky Couscous & Parsley

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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?

This recipe is under 650kcal per serving.

Tags:

Mediterranean

Allergens:

Wheat

•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

1 sachet

Garlic & Herb Seasoning

1 sachet

Nan's Special Seasoning

Red Onion

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Fine Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Chilli Flakes

Celery

250 g

Pork Mince

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Parsley

Garlic

Courgette

Nutrition Values

Calories538 kcal

Energy (kJ)2250 kJ

Fat15.5 g

of which saturates5.4 g

Carbohydrate60.8 g

of which sugars10.9 g

Dietary Fibre8.6 g

Protein36.4 g

Sodium763 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.

Utensils

•Lid

Cooking Steps

• Boil the kettle. • 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 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 bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• When the meatballs are done, 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.