Pork stuffing meatballs with tomato couscous

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How to make Pork stuffing meatballs with tomato couscous

  • Yield : 4
  • Prep Time : 0:50
  • Cook Time : 0:10
  • Total Time : 1:00

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 tablespoon olive oil
  • 1 1/2 cups (300g) couscous
  • 3/4 cup (185ml) tomato passata (see note)
  • 1/4 cup (60ml) extra virgin olive oil
  • Zest and juice of 1 lemon
  • 1/2 red onion, finely chopped
  • 250g punnet cherry tomatoes, halved

Method

  • Step 1 Preheat the oven to 180°C and line 2 baking trays with baking paper.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5 Whisk together tomato passata, extra virgin olive oil, lemon juice and remaining garlic. Season, then set aside.
  • Step 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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