Italian Beef Meatballs with Couscous - My Food Bag

Description

Bring a full kettle of water to the boil.

Preheat BBQ hot plate to medium-high (if using).

Method

Tear focaccia into small pieces and place into a large bowl. Use clean hands to crumble into course breadcrumbs. Add milk and onion and mix to combine. Add all remaining meatball ingredients and mix well using clean hands. Use 1 heaped tablespoon of mixture and roll into golf ball-sized balls.

Heat a generous drizzle of oil in a large fry-pan on medium-high heat. Cook meatballs for about 5 minutes, shaking pan gently as you go, to rotate balls and brown on all sides (meatballs do not need to be cooked through). Set aside on a plate while you prepare the sauce.

Return same pan used to cook meatballs to medium heat with a drizzle of oil. Cook second measure of onion for 3 minutes, until tender. Add garlic and second measure of meatball spice mix and cook for 30 seconds then stir through passata.

Add remaining sauce ingredients (except spinach), season with black pepper and stir to combine. Return meatballs to sauce and simmer for about 6 minutes, until meatballs are cooked through. Gently stir through spinach and allow to wilt for about 1 minute. Remove from heat.

While meatballs cook, make the couscous. In a medium, heat-proof bowl, combine boiling water, couscous, oil and salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork.

To serve, Spoon couscous onto each plate and top with Italian beef meatballs and sauce. Sprinkle over grated cheese.

SERVES 4-5