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Pork stuffing meatballs with tomato couscous

Name: Pork stuffing meatballs with tomato couscous
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 4
Ingredients: 500g pork mince; 2 cups (500g) leftover turkey stuffing (or 200g packet 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; Grated zest and juice of 1 lemon; 1/2 red onion, finely chopped; 250g punnet cherry tomatoes, halved

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Pork stuffing meatballs with tomato couscous

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by Jessica Brook

Oct 03, 2015

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

500g pork mince
2 cups (500g) leftover turkey stuffing (or 200g packet 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
Grated zest and juice of 1 lemon
1/2 red onion, finely chopped
250g punnet cherry tomatoes, halved

Method

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.