Pork-and-Beef Meatballs with Vegetables and Couscous
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Source: https://recipheon.com/en/recipes/main-dishes/pork-and-beef-meatballs-with-vegetables-and-couscous
About this recipe
Meatballs with vegetables and couscous make a filling dinner from ground pork and beef, egg, carrot, zucchini, and a quick couscous side. Adding the vegetables to the meat mixture keeps the meatballs tender and juicy while giving them a lighter feel than a meat-only version. Couscous cooks very quickly, so it pairs well with this satisfying but streamlined dish. Choose this recipe when you want a different take on an everyday meatball dinner.
Ingredients
Servings: 4
400 g ground pork and beef
1 carrot
1 zucchini
100 g couscous
1 egg
3 tablespoons breadcrumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Finely grate the carrot and zucchini. Squeeze the zucchini firmly through a kitchen towel. Mix the meat with the egg, breadcrumbs, carrot, squeezed zucchini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then shape into 16 even meatballs.
Heat the oil in a large skillet over medium heat. Cook the meatballs for 5–6 minutes, turning them, until browned on several sides.
Pour 100 ml boiling water over the couscous, cover, and let stand for 5 minutes, then fluff with a fork.
Reduce the heat under the skillet, cover, and heat the meatballs for another 6–7 minutes, turning once, until the largest meatball is completely cooked through in the center and all the meatballs retain their shape.
Serve 4 meatballs per portion with the couscous.
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