members recipes

Spicy meatballs with a taste of the orient covered with soothing yogurt and complemented with a colourful cous cous.

Ingredients
Meat Balls -
500g Pork Mince
One red (or white) onion
Fennel seeds
Coriander seeds
Cumin seeds
Dried chillis
1 large or 2 small eggs
50 gr sun dried tomatoes, chopped
2 cloves garlic crushed
Coriander

Cous Cous -
400 gr Cous Cous
1 red pepper
1 red onion
Handful cherry tomatoes
1 courgette
1 aubergine
200 gr chickpeas
Corander leaves
Juice of one lemon

Yogurt Dressing
250 gr natural yoghurt
handful almonds
Coriander leaves

Method
For the meatballs -
Dry fry the spices in a pan until they start to give off an aroma and then crush them in a pestle and morter along with the sun dried tomatoes (which have been cut into small pieces) and the garlic.
In the same pan fry off the onion until caremlised
Now combine the remainder of the ingredients and the spice mixture thoroughly in a large bowl and season with salt and pepper.
Once combined, create balls (approx the size of ping-pong) by rolling between your two palms. Leave on a plate in the fridge for 1 hour

Cous Cous
Oven roast all the vegetables. Cut into to small bite size chunks. Cook the Cous Cous as directed on packet. Combine all the ingredients in a bowl and mix to distribute the ingredients. Set aside. Will keep in fridge for one day

Yoghurt Dressing
Oven roast or dry fry the almonds. Blitz in a food processor. Mix with yogurt and coriander.Set aside. Will keep in fridge for two days

To complete the dish, heat some oil in a frying pan and cook the meat balls until they are golden brown all over and cooked through. Arrange 3 or 4 in a line on the plate beside a generous portion of cous cous and drizzle over the yogurt.