Ingredients
Yoghurt Sauce (optional)
Method
- Preheat oven to 180°C (fan assisted). Mix the pork with ground smoked paprika, parsley and salt and pepper to season. Roll into 8 even sized balls. Place in an ovenproof dish. Drizzle meatballs with a little olive oil. Bake for 20 minutes, or until meatballs are cooked.
- While meatballs are cooking prepare the couscous according to packet instructions. When cooked toss through the toasted almonds and chopped mint if wished.
- Heat F. Whitlock & Sons Killer Beans in a Smoky Campfire BBQ Sauce in a saucepan on the stove top. Once hot add the meatballs and stir to mix through the beans. Serve over the prepared couscous and add a dollop of yoghurt and mint sauce.
- Yoghurt and Mint Sauce: Mix together yoghurt and chopped mint.
Top Tips
- For a vegetarian option use pre-made vegetarian meatless meatballs or sausages, available in the chilled or frozen
section of the supermarket.
More about this recipe
- You can replace the pork mince with chicken mince.
- You can replace F. Whitlock & Sons Killer Beans in a Smoky Campfire BBQ Sauce with any of the Killer Beans range.
- You can replace the couscous with rice or quinoa – cooking according to packet directions.
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