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Pork stuffing meatballs with tomato couscous
Pork stuffing meatballs with tomato couscous
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Transform Christmas leftovers into a delicious weeknight dinner with just a few ingredients.
Ingredients:
  • 500g pork mince
  • 200g stuffing mix, prepared according to packet instructions
  • 2 garlic cloves, finely chopped
  • 1 egg, beaten
  • 125.00 ml finely chopped flat-leaf parsley, plus extra leaves to garnish
  • 18.20 gm olive oil
  • 300g couscous
  • 185ml passata
  • 60ml olive oil
  • Zest and juice of 1 lemon
  • 1/2 red onion, finely chopped
  • 250g punnet cherry tomatoes, halved
Instructions:
  • Preheat the oven to 180°C and prepare 2 baking trays with baking paper.
  • In a bowl, mix together the pork mince, stuffing, garlic, egg, and 2 tablespoons of parsley. Season well, then shape the mixture into approximately forty balls the size of a 20 cent coin. Refrigerate for 15 minutes before moving on.
  • In a pan over medium heat, sizzle meatballs in olive oil until browned all over in batches. Finish cooking in the oven on baking trays for 6-8 minutes until done. Keep warm.
  • Place the couscous in a heatproof bowl and cover it with 300ml boiling water. Let it sit for 5 minutes until the liquid is fully absorbed.
  • Combine the tomato passata, extra virgin olive oil, lemon juice, and remaining garlic in a bowl. Season with salt and pepper, then set the mixture aside.
  • Fluff the couscous with a fork, then mix in onion, tomatoes, zest, the rest of the chopped parsley, and half of the dressing. Plate the couscous, top with the meatballs and parsley, and drizzle with the remaining dressing before serving.

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