Ingredients
14 total- 2tbsp olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed or grated
- 1 red chilli, deseeded and finely chopped
- 500g pork mince
- 1 egg, yolk only
- 2 lemons, juiced and zested
- 150g bulgur wheat & couscous
- 500ml chicken stock
- 6 tomatoes, deseeded and finely chopped
- 2 heaped tbsp mint, chopped
- 2 heaped tbsp flat-leaf parsley, chopped, plus extra to serve
- 1 70g bag wild rocket
- 1 heaped tsp ground cumin
Method
6 stepsStep 1
Heat 1 tbsp of the olive oil in a large ovenproof frying pan over a medium heat. Add the onion and cook for 5-10 mins, stirring, until softened. Add the garlic and chilli, cook for 2 mins, then add the cumin and stir for 1 min. Remove from the heat; leave to cool.
Step 2
Put the cooled onion mixture, pork mince, egg yolk and zest of 1 lemon in a mixing bowl; season well. Mix by hand until well combined, then divide the mince into quarters. Break each quarter into 3 equal-sized clumps and roll each clump into 4 tiny balls – the mixture will make 48 mini meatballs. Chill on a plate for at least 20 mins or until you’re ready to start cooking.
Step 3
Preheat the oven to 200°C/180°C fan/gas 6. For the bulgur wheat and couscous, tip the grains into a large bowl; pour over 400ml of the just-boiled stock. Cover; set aside for 15-20 mins.
Step 4
Meanwhile, wipe the onion pan clean and add the remaining 1 tbsp olive oil over a medium-high heat. Brown the meatballs in 2 batches for 3-5 mins, turning frequently.
Step 5
Return all the meatballs to the pan and add the remaining 100ml chicken stock; heat until bubbling. Transfer the pan to the oven for 5 mins, then remove and add a good squeeze of lemon juice over the meatballs.
Step 6
Pile the bulgur wheat and couscous into a large serving dish and stir through the remaining lemon zest and juice, to taste. Season; toss in the tomatoes, mint, parsley and rocket. Top with the meatballs, garnish with a little extra parsley, and serve.