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Italian-Style Meatballs

Italian-Style Meatballs

with Israeli Couscous, Wilted Spinach and Parmesan

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This quick and easy meatball dinner is going to be a family favourite. Italian sausage meatballs in a rich tomato sauce sit over tiny pasta called Israeli Couscous. A sprinkle of parmesan and voila, dinner is served!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Mild Italian Sausage, uncased

1.5 cup

Pearl Couscous


12 g


50 g


10 g


2 unit

Chicken Broth Concentrate

1 cup

Parmesan Cheese


2 box

Crushed Tomatoes

Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories761 kcal
Fat55 g
Saturated Fat20 g
Carbohydrate33 g
Sugar3 g
Dietary Fiber3 g
Protein36 g
Cholesterol119 mg
Sodium1440 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Bowl
Aluminum Foil
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to bake the meatballs). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic. Thinly slice the basil leaves. Peel, then finely chop the shallots into 1/4-inch pieces.


In a large bowl, combine the sausage, half the basil leaves and half the garlic. Roll sausage mixture into 1 1/2-inch meatballs (you should have 16). On a foil-lined baking sheet, arrange meatballs. Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) (TIP: Cut a meatball open to make sure it's not pink inside!)


Meanwhile, add the Israeli couscous to the large pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min.


Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the shallots. Cook until softened, 3-4 min. To the same pan, add the remaining garlic and cook until fragrant, 1-2 min. Add the broth concentrates and tomatoes. Season with salt and pepper. Simmer, stirring occasionally, until the sauce thickens slightly, 6-8 min.


When the meatballs are done, carefully add them to the large pan with the sauce, include any juices from the baking sheet. Simmer, 2-3 min. When the couscous is tender, reserve 1/4 cup water. Drain and return the couscous to same pot. Heat the pot over medium-heat, then add the spinach, half the Parmesan, 2 tbsp oil and reserved couscous water. Stir together, until spinach wilts, 1-2 min.


Season the couscous with salt and pepper, then divide between plates. Top with the meatballs and spoon over the sauce. Sprinkle over the remaining Parmesan and remaining basil.