Cheesy Pork Meatballs & Creamy Garlic Sauce
over Pearl Couscous with Roasted Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
990 /serving
Make meatballs munchable to the max. To a generous base of ground pork, you’ll add a full spectrum of flavours. Work in grated mozzarella to give them a cheesy hook, and plump them with minced garlic, airy panko crumbs and a liberal amount of our Mediterranean Shores seasoning blend. A simple pan sauce, with more garlic, demi-glace and heavy cream, gives each one a gorgeous gleam. Plop them down on nibbly pearl couscous with oven-roasted broccoli.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 300g Broccoli florets
- 20g Panko
- 165g Multicoloured pearl couscous
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 30g Grated mozzarella
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
22 g
Sodium
710 mg
Total Carb
90 g
Sugars
6 g
Protein
46 g
Fibre
8 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the pork, cheese, panko, ½ the garlic, all but a pinch of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Make the sauce & coat the meatballs
To the pan of meatballs, add the remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cream, demi-glace, remaining spices and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced and the meatballs are coated; season with S&P. Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the couscous and broccoli between your bowls. Top the couscous with the meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
