Saucy Spanish-Style Pork Meatballs
with Garlic Veggie Couscous & Parsley
These pork meatballs are bursting with bright flavours, coated in a tomato-based and veggie-filled sauce. Sitting atop a bed of fluffy garlic couscous to soak up all of that goodness, what more could you possibly want?
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
1
tomato
1
celery
½
Onion
3 clove
garlic
1 packet
parsley
1 packet
pork mince
1 sachet
Nan's Special Seasoning
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
pinch
chilli flakes
1 sachet
tomato paste
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
¾ cup
water (for the couscous)
½ cup
water (for the sauce)
½ tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Cut capsicum into bite-sized chunks. Roughly chop tomato. Finely chop celery, onion (see ingredients) and garlic. Roughly chop parsley. • 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 generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate.
• Meanwhile, 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 a pinch of salt, then bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• Return frying pan to medium-high heat. Cook capsicum, celery, onion and tomato until tender, 5-7 minutes. • Add Aussie spice blend, a pinch of chilli flakes (if using), tomato paste and remaining garlic, and cook until fragrant, 1-2 minutes.
• Return meatballs to pan, add the water (for the sauce), the brown sugar and butter and simmer, stirring, until slightly reduced, 2-3 minutes.
• Divide garlic couscous between bowls. • Top with saucy Spanish-style pork meatballs. • Garnish with parsley to serve. Enjoy!