CousCous with meatballs and tomato sauce

Ingredients:

• 250 g HELIOS Corn, Rice & Chickpeas Cous Cous
• 300 ml water
• Salt, pepper

For the meatballs:

• 500 g ground beef, or beef and pork blend
• 2 slices stale bread (soaked and squeezed)
• 1 large onion, grated
• 75 ml wine vinegar
• 1 egg
• 1 tsp parsley, finely chopped
• 2 tbsp olive oil
• Salt, pepper
• Flour, for panade
• Sunflower oil for frying

For the tomato sauce:

• 400 g tomato passata
• 200 ml water
• 1 clove garlic, finely chopped
• 1 onion, finely chopped
• 1 pinch sugar
• 1 tsp oregano
• 2 tbsp olive oil
• Salt, pepper

 

Preparation:

In a large bowl, place ground beef and pour over vinegar. Poke a hole and add bread, onion, egg, parsley, salt and pepper. Mix thoroughly with your hands. Form mixture in meatballs and flour gently. In a large frying pan, heat some olive oil, cook meatballs for about 5’, and turn to other side, until browned. Transfer to a plate and repeat with remaining meatballs. Meanwhile, prepare the sauce. Saute onion and garlic in olive oil for about 1’. Add tomato passata, water, sugar, oregano, salt and pepper. Stir. Add meatballs and simmer for about 10’. Prepare CousCous. Place CousCous in a large bowl, pour hot water over it, salt and pepper and stir. Cover bowl with plastic wrap and let rest for 5’. Serve CousCous with meatballs and tomato sauce over it.