“These tasty little morsels can be made ahead of time and then just reheated when you're ready. Serve them as a main course, with a bowl of tzatziki. You could also top the dish with some finely sliced spring onions.”
1hr 30mins

Ingredients Nutrition


  1. Place the couscous in a bowl and cover with 150ml boiling water.
  2. Cover and leave to"cook".
  3. Heat the oil in a frying pan and add half the onion plus all of the garlic, rosemary and lemon zest.
  4. Cook, stirring often, for about 10 minutes.
  5. Spread out the contents of the pan in a mixing bowl and leave to cool.
  6. Trim the stalks from the coriander, then chop the leaves and fine stalks.
  7. Add half the coriander to a mixing bowl and combine with the egg and pork as well as some salt and pepper, if desired.
  8. Add the couscous too.
  9. Use your hands to mix everything together, forming it into a ball.
  10. Rinse your hands, then pinch off small pieces and form into individual balls about the size of a cherry tomato.
  11. Transfer to a plate as you go.
  12. When done, cover with clingfilm and chill in the fridge.
  13. Now make the sauce.
  14. Dissolve the chicken stock cubes in 1 1/2 litres of boiling water.
  15. Heat the butter in a large pan.
  16. Stir in the remaining onion and cook until lightly browned.
  17. Sift the flour over the top, stir until it disappears, then add the hot stock.
  18. Stir constantly as it comes to a boil.
  19. Lower the heat and cook gently for five minutes.
  20. Then add in the spinach and remaining coriander.
  21. Cook for five more minutes, then juice the lemon into the pan.
  22. Drop the chilled meatballs into the simmering sauce.
  23. Return to a simmer and cook, covered, for 15 minutes.
  24. Shake the pan every so often to make sure the meatballs are covered.
  25. When the meat is cooked through serve over rice.

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