Pork and Spinach Meatballs

READY IN: 1hr 30mins
SERVES: 8-10




  • Place the couscous in a bowl and cover with 150ml boiling water.
  • Cover and leave to"cook".
  • Heat the oil in a frying pan and add half the onion plus all of the garlic, rosemary and lemon zest.
  • Cook, stirring often, for about 10 minutes.
  • Spread out the contents of the pan in a mixing bowl and leave to cool.
  • Trim the stalks from the coriander, then chop the leaves and fine stalks.
  • Add half the coriander to a mixing bowl and combine with the egg and pork as well as some salt and pepper, if desired.
  • Add the couscous too.
  • Use your hands to mix everything together, forming it into a ball.
  • Rinse your hands, then pinch off small pieces and form into individual balls about the size of a cherry tomato.
  • Transfer to a plate as you go.
  • When done, cover with clingfilm and chill in the fridge.
  • Now make the sauce.
  • Dissolve the chicken stock cubes in 1 1/2 litres of boiling water.
  • Heat the butter in a large pan.
  • Stir in the remaining onion and cook until lightly browned.
  • Sift the flour over the top, stir until it disappears, then add the hot stock.
  • Stir constantly as it comes to a boil.
  • Lower the heat and cook gently for five minutes.
  • Then add in the spinach and remaining coriander.
  • Cook for five more minutes, then juice the lemon into the pan.
  • Drop the chilled meatballs into the simmering sauce.
  • Return to a simmer and cook, covered, for 15 minutes.
  • Shake the pan every so often to make sure the meatballs are covered.
  • When the meat is cooked through serve over rice.