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Spicy meatballs with mushrooms, spinach and couscous

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 10 (750g) Italian-style pork sausages
  • 1 1/2 tablespoons olive oil
  • 200g button mushrooms, thinly sliced
  • 575g jar napoletana pasta sauce
  • 50g baby spinach
  • 1 1/2 cups couscous
  • 1 1/2 cups boiling water


  • 1
    Squeeze meat from sausage casings into a bowl. Using damp hands, roll tablespoons of meat into balls. Place on a plate.
  • 2
    Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the meatballs. Cook, turning, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining meatballs (see note). Add mushrooms to pan. Cook for 5 minutes or until softened.
  • 3
    Add pasta sauce. Bring to the boil. Return meatballs to pan. Reduce heat to low. Simmer for 5 minutes or until meatballs are cooked through. Stir in spinach. Cook, stirring, for 1 to 2 minutes or until spinach has wilted.
  • 4
    Meanwhile, combine couscous, boiling water and remaining oil in a large heatproof bowl. Cover. Stand for 5 minutes or until liquid has absorbed. Using a fork, stir to separate grains.
  • 5
    Divide couscous between plates. Top with meatball mixture. Serve.

Source: taste.com.au


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