Baked Pork Meatballs with Couscous
Grated zucchini in the mix keeps them soft and makes the mince go further.
Serves 4 40 min 39g proteinKid-friendly
PorkBakeMediterraneanBudgetFreezer friendly
Plan it this weekIngredients
- Pork mince600 g
- Couscous300 g
- Tinned chopped tomatoes800 g
- Zucchini200 g
- Brown onion150 g
- Rolled oats60 g
- Free range eggs2 ea
- Garlic15 g
- Olive oil20 ml
- Dried oregano2 g
Method
- Heat the oven to 200C and line a large baking tray.
- Grate the zucchini and onion, squeeze out the excess liquid, and mix them into the pork mince with the oats, eggs and half the oregano.
- Season firmly, roll into about twenty walnut-sized balls, space them out on the tray, and bake for 20 minutes.
- Meanwhile simmer the tinned tomatoes with the crushed garlic, the remaining oregano and the oil for 12 minutes until thick.
- Put the couscous in a bowl, cover with an equal volume of boiling water, cover, and leave for 5 minutes before fluffing with a fork.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Baked Plant-Based Meatballs with Couscous
- 600 g Plant-based mince instead of Pork mince
Plant-based mince cooks faster, so bake the meatballs for 15 minutes rather than 20.
Vegan
Baked Plant-Based Meatballs with Couscous
- 600 g Plant-based mince instead of Pork mince
- 20 g Ground flaxseed instead of Free range eggs
Mix the ground flaxseed with 60 ml water and rest it 5 minutes before adding; bake the meatballs for 15 minutes rather than 20.
Gluten-free
Baked Pork Meatballs with Quinoa
- 300 g Quinoa instead of Couscous
- 60 g Gluten-free rolled oats instead of Rolled oats
Quinoa is not soaked like couscous: simmer it in twice its volume of water for 12-15 minutes, starting it when the meatballs go in.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Pork mince · 600 g
- Couscous · 300 g
- Tinned chopped tomatoes · 800 g
- Zucchini · 200 g
- Brown onion · 150 g
- Rolled oats · 60 g
- Free range eggs · 2 items
- Garlic · 15 g
- Olive oil · 20 ml
- Dried oregano · 2 g