About this recipe:This one is a departure from the usual for me. Pork mince that happens to be sitting in my fridge normally gets turned into either Bolognese sauce or meatballs in spicy tomato sauce (arrabiata) served with pasta. I decided to serve it with couscous this time for a change.
2-3 hot red chillies, seeds removed and finely chopped
salt and cracked black pepper
large bunch coriander leaves, roughly chopped
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Method Prep:20min › Cook:10min › Ready in:30min
Place the pork mince and bacon in a mixing bowl. Add shallot, garlic, ground coriander, the zest of 2 limes finely grated, parsley and chillies. Add a generous pinch each of salt and pepper. Mix everything together thoroughly, squeezing the mixture together in your fists. Place the mixture in the fridge for at least 30 minutes to allow the mixture to firm up, making it easier to roll into balls.
Put couscous in a bowl and add 450ml of boiling water. Cover and leave for 5 minutes. Fluff up the couscous with a fork, add more water and soak further if need be. Add a generous glug of olive oil, the coriander, and the juice of the 3 limes. Mix and season to taste with salt.
Preheat the oven to 220 C / Gas 7.
Shape your meatballs to about 3cm diameter, then heat a frying pan suitable to go in the oven (i.e., one with a metal handle, not plastic) and add a splash of vegetable oil (don't use olive oil as it burns at too low a temperature). Fry the meatballs over a high flame, constantly turning them until they are uniformly browned.
Bake the meatballs in the oven for about 5 minutes, until just cooked through. Serve on a pile of couscous and garnish with some finely sliced chilli.