When you need a quick meal at the end of the first day on the road, this recipe will fit the bill. I pre-make the meatballs and sauce, freeze both so they will defrost throughout the day, and in less than 20-minutes, you have a hearty dinner ready to enjoy.
1kg pork mince
1 cup of fresh breadcrumbs
½ cup Italian parsley, finely chopped
1 lemon, zest only
1 tablespoon mixed Italian herbs
½ cup grated parmesan
1 litre tomato passata
2 cups chicken stock
Pinch chilli flakes (optional)
1 cup couscous
1 chicken stock cube
Parmesan to serve
- Combine pork, breadcrumbs, parsley, zest, herbs and parmesan in a large bowl, season well with salt and pepper. Using clean hands, mix well to combine and shape into small meatballs.
- Heat a large pan over medium heat with a teaspoon of oil. Cook meatballs, browning on all sides. Remove from pan and set aside.
- Drain excess oil from pan, return to heat with passata, chicken stock and chilli. Season with salt and pepper, return meatballs to pan and cook gently in the sauce for 15-20 minutes or until cooked through.
- Allow to cool completely before placing into zip lock bags to freeze. Freeze until needed.
- To serve, reheat meatballs and sauce in a pan or pot, set aside.
- In a pot, bring 1 cup of water to the boil with stock cube. Add couscous, cover and set aside for 5 minutes. whilst stirring.
- To serve, divide couscous between plates, top with meatballs and sauce and extra parmesan if you wish.
- You can freeze the meatballs and sauce for up to 6 months. Keep frozen and use on the first day of the trip.
- Parmesan is a great cheese to use on the road as it does not require refrigeration. Store wrapped in greaseproof paper so it does not sweat.
- Pork can be substituted for beef, lamb or chicken
- Couscous can be substituted for instant mash, pasta or rice