Chermoula Spiced Pork Meatballs
with Charred Courgette and Chive Bulgur Wheat
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Chermoula Spice Mix
240 grams
British Pork Mince
1 bunch(es)
Chives
1 unit(s)
Courgette
(May contain Celery)
1 carton(s)
Tomato Passata
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half the garlic and half the chermoula spice mix.
Next, add the pork mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
Bake on the top shelf of the oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, finely chop the chives (use scissors if easier). Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer the charred courgette to a bowl.
Pop the (now empty) pan back on medium heat with a drizzle of oil (no need to clean).
Add the remaining garlic and chermoula spice mix to the pan and fry for 30 secs. Stir in the passata, the water for the sauce (see pantry for amount), a pinch of sugar (if you have any) and the remaining chicken stock paste.
Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Once the meatballs are cooked, stir them into the spiced sauce along with the charred courgette.
Simmer until piping hot, 1 min. Taste and season with salt and pepper if needed. Remove from the heat.
Fluff up the bulgur with a fork and stir through half the chives. Top with the chermoula meatballs and courgette.
Scatter over the remaining chives to finish.
Enjoy!
