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Mediterranean Meatballs
Rating:
Created by:
QAST
Total time:
45 min
Preparation:
15 min
Cooking:
30 min
Serves:
10
- Chris Ogden
Category:
Tags:
Ingredients
500gPork, veal or beef mince
125gReduced fat cream cheese
1eachOnion, finely diced
2tspGarlic, crushed
1eachEgg
2cupBreadcrumbs, fresh
0.5cupStuffed green olives, finely chopped
1tbspOregano
1tbspOlive oil
800gCrushed tomatoes (2 cans)
1cupchicken stock
1tspBrown sugar
1eachCous cous, to serve
Salt & pepper to taste
Method
- Combine mince and all other meatball ingredients in a large bowl and shape into small meatballs (makes about 24)
- Heat oil in a non stick pan and cook meatballs until browned (about 5 minutes and may need to be done in batches)
- Add canned tomatoes, stock and sugar to the pan. Bring to the boil and simmer uncovered for about 15 minutes, or until liquid is thickened.
- Prepared cous cous by combining equal parts cous cous and hot chicken stock, stir with a fork and let rest for about 10 minutes (or follow packet instructions).
- Serve meatballs and sauce on a bed of cous cous.
Recipe description
Meditteranean Meatballs on a bed of cous cous
Variations
Italian Meatballs and spaghetti – In the meatball recipe, replace cream cheese and olives with about 1-2 tablespoons of tomato paste and the same amount of parsley for an Italian style meatball. For the sauce, gently fry some onion and garlic before adding the tomatoes or use a bottled tomato pasta sauce. Serve on a bed of spaghetti and top with grated reduced fat cheese.
The meatballs can be made in large batches and frozen beforehand. With a thick sauce, these recipes are also suitable for serving as a meatball sub on a crusty bread roll.
