Just six ingredients is all you need for this speedy, budget-friendly dinner!
Ingredients
- 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
Method
- Step 1Squeeze meat from sausage casings into a bowl. Using damp hands, roll tablespoons of meat into balls. Place on a plate.
- Step 2Heat 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.
- Step 3Add 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.
- Step 4Meanwhile, 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.
- Step 5Divide couscous between plates. Top with meatball mixture. Serve.
- High fibre
- Low carb
Nutrition
3305 kj
Energy
39g
Fat Total
13g
Saturated Fat
10g
Fibre
36g
Protein
122mg
Cholesterol
1608.97mg
Sodium
11g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
Notes
Drain excess fat from pan after cooking each batch of meatballs.
Variation: You could serve meatball mixture over cooked pasta.
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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