• 2 Serves
  • 20 min prep time
  • 15 min cooking
  • 308 Cal / serve

Couscous go well with meatballs, and it is so quick to prepare.


  • 1 Zucchini (101g), grated
  • 150g Lean Veal Mince
  • 2 Tablespoons Chives (6g), chopped
  • 1g Olive Oil Spray
  • 1 Onion (145g), finely chopped
  • 3/4 Cups Passata (180g)
  • 1/4 Cups Salt Reduced Chicken Stock Liquid (60g)
  • 60g Couscous
  • 100g Green Beans, trimmed


    1. Use your hands to squeeze as much liquid as possible from zucchini. Place mince, chives and zucchini in a medium bowl. Using clean hands, mix until well combined. Roll mixture into 12 meatballs.
    2. Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook meatballs for 3-4 minutes, turning, or until brown (they don’t need to be cooked through). Remove from pan and set aside.
    3. Spray pan with a little more oil and return to medium heat. Cook onion, stirring occasionally, for 4 minutes or until softened. Add passata and stock and bring to the boil. Return meatballs to pan, reduce heat to medium-low and simmer for 5 minutes, turning occasionally, until meatballs are cooked through and sauce has thickened slightly. Season with freshly ground black pepper.
    4. Meanwhile, place couscous into a heatproof bowl and pour over 100ml boiling water. Cover tightly and set aside for 5 minutes or until liquid is absorbed. Use a fork to fluff up grains.
    5. Steam, boil or microwave beans until just tender. Drain. Serve meatballs with couscous and green beans.

    Mish Tips

    • Tomato passata is a type of sauce, available in glass bottles in the tomato sauce section of the supermarket. Unused passata can be frozen.
    • Cooked meatballs in the sauce can be frozen for up to 2 months.

    Similar Recipes