Cajun Meatballs Serves 4 1
with Herb & Tomato Couscous Ready in 45 minutes
Mince always makes a great speedy supper – here lean pork mince is spiced up with Cajun seasoning and rolled into meatballs.
To make the meatballs, place the pork, onion, garlic, breadcrumbs, Cajun seasoning and coriander in a food processor. Season well with salt and freshly ground black pepper and process for a few seconds unl thoroughly mixed. Alternavely, mix well with clean hands.
FOR THE MEATBALLS • 450g lean minced pork • ½ red onion, peeled and finely chopped
• 1 garlic clove, peeled and crushed • 25g fresh white breadcrumbs • 2 tsp Cajun seasoning • Salt and freshly ground black pepper
• 1 tbsp freshly chopped coriander • 1 tbsp sunflower oil
FOR THE COUSCOUS • 225g couscous • ½ red onion, finely chopped • 8 sun‐blush tomatoes, drained and chopped
• 3 tbsp freshly chopped coriander • 2 tbsp olive oil
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info@lymingtondirectory.co.uk 2
Shape the mixture into 24 meatballs. Heat the oil in a large non‐sck frying pan and fry the meatballs for 10‐15 minutes unl browned and cooked through. Shake the pan frequently to turn the meatballs.
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Meanwhile, place the couscous in a large bowl and pour over enough boiling water to just cover the grains. Leave to soak for about 10 minutes, unl all the liquid has been absorbed. Separate the grains, by srring with a fork. Add the onion, tomatoes, coriander and olive oil and season to taste with salt and freshly ground black pepper.
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Divide the hot couscous between four serving bowls. Thread the cooked meatballs onto metal skewers and serve on top of the couscous.
01590 643969
www.lymingtondirectory.co.uk
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