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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 boost of 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.