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Pork Balls With Olives On Couscous

  • Serves 4
Pork Balls With Olives On Couscous


  • 500 grams lean minced pork
  • 2 tsp minced garlic
  • 1 egg
  • ½ cup fresh white breadcrumbs
  • ¼ cup finely chopped parsley
  • 1 grated lemon rind and juice
  • 1 tsp each salt and pepper
  • 20 olives (stuffed green or stoned black)
  • 1 onion, peeled and finely sliced
  • ½ cup sherry
  • 575 gram jar pasta and olive sauce


  1. Mix the pork, garlic, egg, breadcrumbs, lemon rind and juice together
  2. Mould a large tablespoonful of mince around an olive.
  3. Panfry each ball in a dash oil until golden and almost cooked. Transfer to a plate.
  4. Add the onion to the pan and cook 3 minutes. Add the sherry and sauce , stir well and then return the balls to the sauce, cover and simmer 20 minutes until cooked.
  5. Serve over couscous garnished with olives, capers a few grilled mushrooms (optional) and a little parsley.

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