Meatballs in tomato and eggplant sauce with couscous
Mains

Meatballs in tomato and eggplant sauce with couscous

Serves: 4
Time to make: 50 mins

Total cost: $ 27.40 / $ 6.85 per serve

(at time of publication)


Variations

Make it gluten free: Use gluten-free breadcrumbs in meatballs and use rice or quinoa instead of couscous.

HFG tip

This recipe freezes well. Freeze remaining tomato-eggplant sauce in a sealed airtight container (this sauce is also delicious in pasta). Freeze remaining meatballs and transfer to fridge (to thaw) the night before using them.

This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.

(Makes two portions: use one portion each of both meatballs and sauce in this recipe, and use remaining portions for the recipes on Day 6 and Day 7.)

Day 1: Chicken, lentil and kumara curry

Day 2: Meatballs in tomato and eggplant sauce with couscous (above)

Day 3: Roasted pumpkin soup with hazelnut and parmesan toasts

Day 4: Fish stir-fry with broccoli and ginger

Day 5: Roasted pumpkin, leek and mushroom cannelloni

Day 6: Chicken, eggplant and capsicum bake with cauliflower mash

Day 7: Spiced pilaf with meatballs, currants and baby spinach

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Photographer: Mark O'Meara

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