Cal Smart Fig-Glazed Pork Meatballs
with Brussels Sprouts and Garlic Sauce
Time to get figgy with it! In this calorie-conscious meal, fig-glazed pork meatballs adorn couscous studded with cranberries and nutrient-dense Brussels sprouts. A drizzle of zesty garlic sauce brings home the flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Turkish Spice Blend
(Contains: Sulphites May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Mustard, Triticale, Peanuts, Soy, Sesame)
½ cup
Couscous
(Contains: Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Sesame, Soy, Barley, Milk, Oats, Rye May contain traces of: Sulphites, Tree nuts, Mustard, Triticale, Peanuts, Egg, Crustaceans, Fish)
250 g
Ground Pork
2 unit(s)
Garlic, cloves
2 tbsp
Fig Spread
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Mustard, Soy, Sesame, Egg, Crustaceans, Fish, Gluten)
28 g
Dried Cranberries
(May contain traces of: Sulphites, Milk, Tree nuts, Mustard, Peanuts, Soy, Sesame, Egg, Gluten)
7 g
Parsley
170 g
Brussels Sprouts
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Mustard, Soy, Sesame, Egg, Crustaceans, Fish, Gluten)
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Mustard, Soy, Sesame, Egg, Crustaceans, Fish, Gluten)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate garlic.
- Finely chop parsley.
- Halve Brussels sprouts (if larger, quarter them).
- Add Brussels sprouts and 2 tbsp (4 tbsp) water to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Wrap the baking sheet tightly with aluminum foil, then roast in the top of the oven until tender, 16-20 min.
- Meanwhile, line a baking sheet with parchment paper.
- Add pork, breadcrumbs, half the garlic, half the Turkish Spice Blend and 1/8 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange on the prepared baking sheet.
- Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, add remaining Turkish Spice Blend, 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat. (TIP: For a more flavourful couscous, add 1 tbsp [2 tbsp] butter!)
- Once boiling, remove the pot from heat, then add couscous and half the dried cranberries (use all for 4 ppl). Stir to combine.
- Cover and let stand until Brussels sprouts are done.
- Meanwhile, add half the mayo (use all for 4 ppl), half the tahini (use all for 4 ppl), half the parsley and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork, then stir in Brussels sprouts.
- Combine half the fig spread (use all for 4 ppl) and 1/2 tbsp (1 tbsp) water in a medium bowl. Add meatballs, then toss to coat.
- Divide couscous and meatballs between plates.
- Drizzle garlic sauce over meatballs.
- Sprinkle remaining parsley over top.
