CentMenu / Dinner · Lunch
Tomato meatballs with couscous
Soft bread keeps budget meatballs tender in a simple tomato sauce.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) ground beef and pork
- 4.23 oz (120 g) sandwich bread
- 0.42 cup (100 ml) milk
- 9.88 oz (280 g) couscous
- 1.32 lb (600 g) passata
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 2¾ tsp (2 g) dried oregano
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Tear 4.23 oz (120 g) sandwich bread into a bowl, add 0.42 cup (100 ml) milk and soak for 5 minutes, then mash to a paste.
Mix in 1.06 lb (480 g) ground beef and pork, ¼ tsp (1.5 g) salt and ½ tsp (1 g) black pepper; shape into small meatballs.
Heat 1¾ tbsp (25 ml) olive oil in a wide skillet over medium heat; brown the meatballs for 6 minutes, turning, and remove.
Finely chop 1 onion and 2 garlic cloves; sauté in the same pan for 4 minutes, then add 1.32 lb (600 g) passata, 2¾ tsp (2 g) dried oregano and ¼ tsp (1.5 g) salt.
Return the meatballs and simmer over low heat for 20 minutes, until they reach 160 °F (71 °C) in the center.
Meanwhile, pour boiling water equal to its volume over 9.88 oz (280 g) couscous; cover for 5 minutes, fluff and serve with the meatballs and sauce.