Saucy Spanish-Style Pork Meatballs & Chicken
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
300 g
Diced Chicken
3
Garlic
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
¾ cup
boiling water (for the couscous)
½ cup
water (for the sauce)
½ tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. 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.
• Divide garlicky couscous between bowls. • Top with saucy Spanish-style pork meatballs and chicken. • Sprinkle over parsley to serve. Enjoy!
