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Spiced Pork Meatballs with Couscous and Bell Peppers

Spiced Pork Meatballs with Couscous and Bell Peppers

Spiced pork meatballs are a delightful twist on a classic dish, perfect for an easy weeknight dinner. Juicy, flavorful meatballs made with ground pork are served over a fluffy bed of couscous, accompanied by vibrant bell peppers that add color and crunch. This meal is not only visually appealing but also packed with flavor and satisfying textures.

Why You’ll Love This Recipe

This dish combines the warmth of spiced pork meatballs with the lightness of couscous, making it an ideal choice for a cozy dinner. Quick to prepare and full of flavor, it’s a great way to impress your family or guests without spending hours in the kitchen.

  • Quick and easy to prepare
  • Flavorful and satisfying
  • Colorful presentation
  • Versatile and adaptable
  • Perfect for meal prep

Ingredients

  • 1 pound ground pork
  • 1 cup couscous
  • 1 large bell pepper (red, yellow, or green), diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil, chopped
  • 1 1/4 cups chicken broth or water

How to Make Spiced Pork Meatballs with Couscous

  1. In a large mixing bowl, combine the ground pork, minced garlic, chopped onion, ground cumin, smoked paprika, salt, and black pepper. Mix until well combined.
  2. Form the mixture into meatballs, about 1 inch in diameter, and set aside.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until they are browned and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of olive oil and the diced bell pepper. Sauté for about 4-5 minutes until the peppers are tender.
  5. Add the couscous to the skillet and pour in the chicken broth or water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 5 minutes until the couscous is fluffy and has absorbed the liquid.
  6. Stir in the cooked meatballs and fresh basil into the couscous and bell peppers. Mix gently to combine.
  7. Serve warm, garnished with additional basil if desired.

Tips for the Best Results

  • For extra flavor, add a pinch of red pepper flakes to the meatball mixture.
  • Ensure the skillet is hot enough before adding the meatballs for a nice sear.
  • Use a meat thermometer to check that the internal temperature of the meatballs reaches 160°F for safe consumption.

Easy Variations

  • Substitute ground turkey or chicken for a leaner option.
  • Add grated zucchini or carrots to the meatball mixture for extra nutrition.
  • Use quinoa or brown rice instead of couscous for a different grain option.

What to Serve With It

  • A simple green salad with a light vinaigrette
  • Roasted vegetables for added flavor and nutrition
  • A dollop of yogurt or tzatziki for creaminess
  • Crusty bread to soak up any juices

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or heat on the stovetop over low heat until heated through.

Recipe Card

Spiced Pork Meatballs with Couscous and Bell Peppers
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients:

  • 1 pound ground pork
  • 1 cup couscous
  • 1 large bell pepper, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil, chopped
  • 1 1/4 cups chicken broth or water

Instructions:

  1. In a large mixing bowl, combine the ground pork, minced garlic, chopped onion, ground cumin, smoked paprika, salt, and black pepper. Mix until well combined.
  2. Form the mixture into meatballs, about 1 inch in diameter, and set aside.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until they are browned and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of olive oil and the diced bell pepper. Sauté for about 4-5 minutes until the peppers are tender.
  5. Add the couscous to the skillet and pour in the chicken broth or water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 5 minutes until the couscous is fluffy and has absorbed the liquid.
  6. Stir in the cooked meatballs and fresh basil into the couscous and bell peppers. Mix gently to combine.
  7. Serve warm, garnished with additional basil if desired.

Notes: For extra flavor, consider adding a pinch of red pepper flakes to the meatball mixture.

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