Pork stuffing meatballs with tomato couscous

Recipes / Meat

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

Recipe «Pork stuffing meatballs with tomato couscous» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 500g pork mince, 200g stuffing mix, prepared according to packet instructions), 2 garlic cloves, finely chopped, 1 egg, beaten, 1/2 cup finely chopped flat-leaf parsley, plus extra leaves to garnish , 1 tbsp olive oil, 1 1/2 cups couscous, 3/4 cup tomato passata , 1/4 cup extra virgin olive oil, Grated zest and juice of 1 lemon, 1/2 red onion, finely chopped, 250g punnet cherry tomatoes, halved.

Ingredients:

  • 500g pork mince 
  • 200g stuffing mix, prepared according to packet instructions) 
  • 2 garlic cloves, finely chopped 
  • 1 egg, beaten 
  • 1/2 cup finely chopped flat-leaf parsley, plus extra leaves to garnish 
  • 1 tbsp olive oil 
  • 1 1/2 cups couscous 
  • 3/4 cup tomato passata 
  • 1/4 cup extra virgin olive oil 
  • Grated zest and juice of 1 lemon 
  • 1/2 red onion, finely chopped 
  • 250g punnet cherry tomatoes, halved 

Instructions

  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.