Saucy Spanish-Style Pork Meatballs
with Garlicky Couscous & Parsley
These pork meatballs are bursting with bright flavours, coated in a veggie-filled tomato sauce. Sitting atop a bed of garlic couscous to soak up all of that goodness, what more could you possibly want?
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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 stalk
celery
½
Onion
3 clove
garlic
1 packet
parsley
1
courgette
1 packet
pork mince
1 sachet
Nan's Special Seasoning
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); 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
Garlic & Herb Seasoning
pinch
chilli flakes
1 packet
tomato paste
1 packet
baby leaves
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
Cooking Steps
• Boil the kettle. • Finely chop celery, onion (see ingredients) and garlic. Roughly chop parsley. Thinly slice courgette into half-moons. • 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.
• While the meatballs are cooking, 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 bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• When the meatballs are done, return frying pan to medium-high heat. Cook celery, onion and courgette, tossing, until tender, 5-7 minutes. • Add garlic & herb seasoning, a pinch of chilli flakes (if using), tomato paste and remaining garlic and cook until fragrant, 1-2 minutes.
• Return meatballs to the pan, then add the water (for the sauce), brown sugar and butter and simmer, stirring, until slightly reduced, 2-3 minutes. • Stir in baby leaves until wilted.
• Divide garlicky couscous between bowls. • Top with saucy Spanish-style pork meatballs. • Sprinkle over parsley to serve. Enjoy!