Pork stuffing meatballs with tomato couscous

Cooking Meat Pork stuffing meatballs with tomato couscous

With a few pantry staples, you can turn Christmas leftovers into a sensational midweek meal.

  1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
  2. Combine the pork mince, stuffing, garlic, egg and 2 tablespoons parsley in a bowl. Season, then roll into about forty 20 cent-sized balls. Chill for 15 minutes.
  3. Heat olive oil in a pan over medium heat. In batches, cook meatballs for 4 minutes, turning, until browned all over. Transfer to baking trays, then bake for 6-8 minutes until cooked through. Keep warm.
  4. Meanwhile, place the couscous in a heatproof bowl and pour over 300ml boiling water. Cover and set aside for 5 minutes or until liquid is absorbed.
  5. Whisk together tomato passata, extra virgin olive oil, lemon juice and remaining garlic. Season, then set aside.
  6. Fluff up couscous with a fork and fold in onion, tomatoes, zest, remaining chopped parsley and half the dressing. Serve the couscous topped with the meatballs and parsley, drizzled with remaining dressing.

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