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Photo of Pork meatballs with fennel and couscous by WW

Pork meatballs with fennel and couscous

Total Time
3 hr 25 min
40 min
2 hr 45 min
These pork meatballs are filled with mushrooms, shallots and garlic. They taste divine served in their flavoursome stock broth over couscous.


Dried shiitake mushrooms

10 g, porcini

Lean pork mince

500 g

Dried breadcrumbs

45 g, (45g) stale, wholemeal

Green shallot(s)

2 individual, finely chopped


1 clove(s), crushed

Chicken stock

3 cup(s), (750ml)


1 small, thinly sliced

Fresh lemon rind

1 tsp, 5cm strip

Pearl couscous

¾ cup(s), (90g)

Lemon juice

2 tsp

Baby spinach

100 g


  1. Place mushrooms in a small heatproof bowl. Add 1 cup (250ml) boiling water and set aside to soak for 20 minutes. Drain, reserving soaking liquid. Finely chop mushrooms and place in a large bowl. Add mince, breadcrumbs, shallots and garlic and mix well to combine. Season with salt and pepper. Roll mixture into 20 meatballs.
  2. Pour stock and reserved mushroom liquid into a 4.5 litre (18-cup) slow cooker. Add fennel, rind and meatballs. Cook, covered, on low for 5 hours (or high for 2½ hours).
  3. Stir in couscous and cook, covered, on high for 15–20 minutes or until couscous is tender. Stir in lemon juice and spinach until spinach has just wilted. Serve.


SERVING SUGGESTION: Steamed baby carrots and green beans.ON THE STOVETOP: If you don’t have a slow cooker, cook meatball mixture in a large covered saucepan over low heat for 1 hour or until cooked through. Add couscous and cook for 10 minutes or until tender.