Cal Smart Fig-Glazed Pork Meatballs
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Cal Smart Fig-Glazed Pork Meatballs

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!

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

½ cup


(Contains Wheat)

170 g

Brussels Sprouts

2 unit

Garlic, cloves

7 g


0.13 cup

Dried Cranberries

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp


(Contains Egg, Mustard)

1 tbsp

Tahini Sauce

(Contains Sesame, Soy)

1 tbsp

Fig Spread

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

Not included in your delivery

0.38 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate66 g
Sugar10 g
Dietary Fiber8 g
Protein35 g
Cholesterol85 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Bowl
Parchment Paper
Medium Pot
Measuring Cups
Small Bowl
Medium Bowl


Prep and roast Brussels sprouts

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then mince or grate garlic. Finely chop parsley. Halve Brussels sprouts (if larger, quarter them). Add Brussels sprouts and 2 tbsp water (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat.Wrap baking sheet tightly with aluminum foil, then roast in the top of the oven until tender, 16-20 min.

Form and roast meatballs

Meanwhile, line a baking sheet with parchment paper.Add pork, breadcrumbs, half the garlic, half the Turkish Spice Blend and 1/8 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).Arrange meatballs on the prepared baking sheet.Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Cook couscous

Meanwhile, add remaining Turkish Spice Blend, 2/3 cup water, 1/8 tsp salt (dbl both all for 4 ppl) 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 butter [dbl for 4 ppl]!)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.

Make garlic sauce

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.

Finish couscous

Fluff couscous with a fork, then stir in Brussels sprouts.

Finish and serve

Combine half the fig spread (use all for 4 ppl) and 1/2 tbsp water (dbl for 4 ppl) 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.

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