1.5kg 100% NOT Meatballs
200g diced brown onion
20g crushed garlic
4g hot paprika
5g ground cumin
1kg Leggo’s Classic Herb Sauce
40g chopped continental parsley leaves
40ml fresh lemon juice
1.5kg frozen Edgell Pearl Couscous
1. Panfry 100% NOT Meatballs in batches. Transfer to bowl.
2. Sauté onion and garlic. Add paprika, cumin and currants for 2 minutes. Add Leggo’s Classic Herb Sauce bring to simmer.
3. Return meatballs and simmer for a further 8 minutes. Stir in parsley and lemon juice.
4. Cook Edgell Pearl Couscous following packet directions and serve topped with meatballs.