Chermoula Spiced Pork Meatballs
with Charred Courgette and Bulgur Wheat
This delicious Chermoula Spiced Pork Meatballs has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
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)
240 grams
British Pork Mince
1 unit(s)
Courgette
(May contain Celery)
1 carton(s)
Tomato Passata
1 sachet(s)
Chermoula Spice Mix
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) and half the garlic.
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, 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 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 to the pan and fry for 30 secs. Stir in the passata, chermoula spice mix (add less if you'd prefer things milder), water for the sauce (see pantry for amount), a pinch of sugar 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.
Cook until piping hot, 1 min. Taste and season with salt and pepper if needed. Remove from the heat.
Share the bulgur out between your bowls and top with the chermoula meatballs and courgette to finish.
Enjoy!
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