• 550g pork and veal mince
• 1/3 cup parmesan, shredded
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano leaves
• 1 egg, lightly whisked
• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 2 zucchini, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 2 x400gcans Italian diced tomatoes
• 4 cups chicken stock
• 1/3 cup couscous
• Extra shredded parmesan
Combine mince, parmesan, parsley, oregano and egg in a large bowl. Season. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate. Heat half the oil in a large frying pan over medium heat. Cook meatballs, in two batches, turning occasionally, until well browned. Transfer to a plate.
Heat remaining oil in a large saucepan over medium heat. Cook onion, zucchini, celery and garlic, stirring, for 5-8 minutes or until soft. Add the tomato and stock. Increase heat and bring to the boil. Reduce heat. Add meatballs. Simmer for 10 minutes. Remove from heat and stir in couscous. Set aside until the couscous is tender.
Ladle into serving bowls.
Source: Taste.com.au – July 2012
Recipe by Alison Roberts
Photography by Rob Palmer