Lemon Herb Pork Meatballs with Couscous
A simple meal-prep plate with baked lean ground pork meatballs, fluffy lemon couscous, and green beans. The bright herb flavour gives it a Mediterranean-inspired profile that is different from wraps, breakfast bites, skillets, casseroles, or power bowls.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 15 g Breadcrumbs
- 60 g Carrot
- 90 g Chicken broth
- 1 g Dried Oregano
- 60 g Dry couscous
- 25 g Egg
- 5 g Fresh parsley
- 3 g Garlic
- 120 g Green Bean
- 150 g Lean ground pork
- 15 g Lemon juice
- 8 g Olive oil
- 30 g Onion
- 1 g Salt
Instructions
- Preheat the oven to 220°C and line a baking sheet with parchment paper.
- Finely chop the onion, parsley, and garlic. Cut the carrot into thin pieces and trim the green beans.
- Mix the lean ground pork with the breadcrumbs, egg, onion, garlic, parsley, oregano, salt, and black pepper until just combined.
- Shape the mixture into small meatballs and place them on one side of the baking sheet.
- Toss the green beans and carrot with the olive oil, then spread them on the other side of the baking sheet.
- Bake for 18 to 20 minutes, until the meatballs are cooked through and the vegetables are tender.
- While the meatballs bake, bring the chicken broth to a boil, stir in the dry couscous, cover, remove from heat, and let stand for 5 minutes.
- Fluff the couscous with lemon juice, then portion it into a meal-prep container with the meatballs and vegetables.