Lamb-Pork Meatballs and Couscous

Tomato-cream sauce is one of our favorite comfort sauces. It goes well with many kinds of pasta, including giant couscous. You can serve this meal without meatballs for a vegetarian dish. The lamb comes from the farm, mixed with ground pork and spices to give it a very delicious pairing with tomato.

Prep Time: 30 minutes

Cooking Time: 15 minutes for meatballs; 30 minutes~ for rest

Servings: 2-4

Meatball Ingredients:

  • 1 lb. lamb, ground
  • 1-1.5 lb. pork, ground
  • 1 Tbsp. panko crumbs
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. fennel seeds

Couscous Ingredients for 2 people:

  • 1 cup giant/Israeli couscous
  • 1.25 cups water or broth

Sauce Ingredients for 2 people:

  • Olive oil for pan-frying
  • 1/4 onion
  • 1 cup sliced cherry tomatoes
  • 4 oz. tomato paste (1/2 of a can)
  • 1 cup water
  • 1/2 cup heavy cream
  • 1/3 cup peas
  • 1 tsp. pepper
  • 1 Tbsp. parsley

Equipment:

  • Kitchen weight scale (Optional, for weighing meatballs)
  • Measuring cup(s)/spoons
  • Mixing bowls x 1
  • Sturdy wooden spoon
  • Baking sheet for meatballs
  • Pot for couscous boil
  • Pan for sauce cooking
  1. Meatballs: Preheat the oven to 400F. Mix the ground lamb, pork, panko, pepper, cumin, and fennel seeds in a mixing bowl. Mix well to incorporate and have everything very blended together. Using a kitchen weight scale, measure out 25 gram portions of meatballs, rounding out with your hands. You’ll end up with about 40-45 meatballs depending on the size. If you don’t have a weight scale to weigh out the meatballs, aim for a size that will be about 2 bites each. Line a baking sheet with a silicone oven-safe mat or foil. Cook the meatballs in the oven for 15 minutes. Once finished, set aside. For two people, we used about 6-8 meatballs each, and kept the rest for later in the fridge.
  2. Couscous and Sauce: If your giant couscous comes with its own preparation instructions follow those. Otherwise, for two people, scoop out 1 cup giant couscous into a pot. Add 1.25 cups water or broth. Bring to a boil and then simmer on low, covered, for 15 minutes.
  3. In a heated pan on medium-high, add a small amount of olive oil. Add chopped onion and sliced cherry tomatoes. Cook for a few minutes then add tomato paste. Cook for a few minutes more to caramelize the tomato paste. Don’t burn it though! Once fragrant, add the water and bring to a simmer, stirring everything together. Then add the heavy cream, pepper, and parsley. Cook for a minute or two more then add the peas last.
  4. Assemble: Once the couscous is finished, fluff with a wooden spoon and scoop into two bowls. Add desired amounts of meatballs on top. Then add the sauce on top of that. Meal will be hot so take care and enjoy!

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