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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!

Tags:
Calorie Smart
Allergens:
Wheat
Barley
Milk
Rye
Sesame
Soy
Oats
Egg
Mustard
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

½ cup

Couscous

(Contains Wheat)

170 g

Brussels Sprouts

2 unit

Garlic, cloves

7 g

Parsley

0.13 cup

Dried Cranberries

2 tbsp

Italian Breadcrumbs

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

1 tbsp

Mayonnaise

(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

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate65 g
Sugar9 g
Dietary Fiber8 g
Protein35 g
Cholesterol85 mg
Sodium1050 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.

Utensils

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

Instructions

Prep and roast Brussels sprouts
1

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 (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.

Form and roast meatballs
2

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 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
3

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.

Make garlic sauce
4

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
5

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

Finish and serve
6

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.