Pork meatballs with fennel and couscous
5
Points®
Total time: 3 hr 25 min • Prep: 40 min • Cook: 2 hr 45 min • Serves: 4 • Difficulty: Easy
These pork meatballs are filled with mushrooms, shallots and garlic. They taste divine served in their flavoursome stock broth over couscous.
Ingredients
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
Garlic
1 clove(s), crushed
Chicken stock
3 cup(s), (750ml)
Fennel
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
Instructions
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.
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