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October 23, 2017

Spicy Pork Meatballs with Low Carb Couscous

Posted on August 19, 2016 by in pork

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Spicy Pork Meatballs

Spicy Pork Meatballs are delicious in this easy week night meal I am about to share! That however is not where it stops. They are perfect for rugby snacks, lunchboxes and also freezer meals.

These Spicy Pork meatballs can be as hot and spicy as you wish so my recipe is just an indication. Feel free to adjust to your likes and dislikes. One warning though, if you buy pork mince, make sure you know your butcher and that it is of good quality. Best cuts of pork to make mince meat from are pork shoulder and/or pork butt. Not too much fat, just flavor. Pork meat also gives you a softer meatballs, so even when I make beef meatballs, I add some pork to the mix. You can use them in this Easy Thai Pork and Spinach Curry or use the meat to make flavorful hamburgers.

Spicy Pork Meatballs


Lets talk a moment about the low-carb couscous. I often say that I love cauliflower, but do not try and sell it to me as rice or mash. It definitely isn’t that. So, I refuse to call it cauli-rice or cauli-mash or heaven forbid cauli-couscous, but that is just me! The cauliflower is bland in itself so you can really boost it with lots of bold flavors to pair with the Spicy Pork Meatballs.

Spicy Pork Meatballs

Spicy Pork Meatballs with low-Carb Couscous

serves 4-6

Ingredients

500 g pork mince

1 large white or red onion – grated

2- 3 slices white bread or 125 ml almond flour

2 cloves garlic

5 – 10 ml salt

5 ml smoked paprika

5 ml cumin

100 ml chopped coriander

zest or 1 lime or lemon

olive oil for frying

Method

Soak the bread in water and squeeze all the water out. Add the bread and all other ingredients together in a bowl and mix by hand. Heat the oil in a skillet or pan and fry just a little bit of the  mix to taste and see if your seasoning was right. If you need to adjust the seasoning, you can still do it before you fry all the meatballs. Roll the pork mix into meatballs and fry them until golden brown. Keep warm.

Low-Carb Couscous

serves 4-6

Ingredients

1 big cauliflower

15-30 ml water

30 ml butter

5 ml smoked paprika

1 red chili – finely chopped

1 green chili – finely chopped

100 ml chopped coriander

5 ml cumin

juice and zest of a lemon or lime

salt and pepper to taste

Method

Wash the cauliflower and cut into big chunks to fit in your food processor. Pulse the cauliflower to a coarse consistence. Place the cauliflower in a pot with the water. Put the stove top on its lowest setting and with the lid on, steam the cauliflower for 3-5 min. The cauliflower   Stir in the butter. Now add all the other ingredients, mix through and eat with your meatballs and some minty Greek yogurt.

Spicy Pork Meatballs

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