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Mediterranean Meatballs with Pumpkin Couscous

with Chicken Bone Broth Concentrate Natural Chicken
High Protein (15g+)
recipe-difficulty
Easy peasy
recipe-serves
4-6
ready-in
1hr

This Mediterranean Meatballs with Pumpkin Couscous is the kind of meal that feels both hearty and wholesome. Juicy pork and fennel meatballs are served over a vibrant mix of roasted pumpkin, pearl couscous, peppery rocket and creamy feta, all brought together with Natural Chicken Bone Broth Concentrate for an extra savoury flavour. Perfect for feeding a crowd, it's a nourishing dinner packed with texture, colour and Mediterranean-inspired goodness.



Nutrition Information (per serve):
Protein: 36g
Carbohydrates: 31g
Fat: 36g
Main Meals
Mediterranean inspired
Pantry Items
View in metric
  • 5 tbsp Olive oil
  • 2.2 lb kent pumpkin, cut to bit size pieces
  • 1 tsp fennel seeds
  • 1.1 lb pork mince
  • 1.1 lb pork and fennel sausages
  • 2 cups Pearled couscous
  • 1 serving of Chicken Bone Broth Concentrate Natural Chicken
  • 2 cups rocket + extra for garnish
  • 5.3 oz danish feta
  • ½ cup toasted almonds, chopped
  • 1 tbsp fresh dill leaves, plus extra for garnish
  • Lemon
  1. Preheat oven to 350°F. Place pumpkin onto a lined baking tray. Drizzle about 2 tbsp with with oil, season with salt, pepper and add sprinkle over fennel seeds. Bake for 25-30 min until tender.
  2. Combine pork mince and sausage mince in a bowl. Mix well to combine and then roll into balls, then fry in a pan with 2 tbsp olive oil, until browned all over and cooked through.
  3. Meanwhile, bring 1 ltr  water to the boil, add chicken bone broth and couscous. Cover pot and cook for 10-15 minutes until water is absorbed. Drizzle with 1 tbsp olive oil and a little squeeze of lemon juice. Stir through.
  4. To assemble, combine pumpkin, couscous, rocket, dill and almonds, toss to combine.
  5. Place on a large platter or bowl, - or individual bowls, add meatballs, crumble feta, squeeze over lemon and extra rocket and dill.