Recipes
Meatballs with Tomato-Olive Sauce
Uses: meatballs, canned tomatoes, black olives, couscous, feta
Ingredients:
- 4 to 5 meatballs, about 5 ounces
- 1/2 cup canned tomatoes
- 1 tablespoon sliced black olives
- 1/2 cup dry couscous
- 1/2 cup water
- 1 tablespoon feta cheese
- Oregano, garlic powder, coriander if available
Instructions:
- Start the couscous: bring 1/2 cup water to a boil, stir in couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
- In a small pan, combine canned tomatoes, olives, garlic powder, ground coriander, oregano, black pepper, and a tiny pinch of salt if available. Bring the sauce to simmer and cook for several minutes.
- Add meatballs to the sauce. Cover and simmer for 8 to 10 minutes, turning once or twice, until the meatballs are hot all the way through and reach 165°F.
- If the sauce gets too thick, add a small splash of water.
- Spoon couscous into a bowl, top with meatballs and sauce, and sprinkle with feta.
Good for: A cozy hearty dinner with tender meatballs, briny olives, tomato sauce, and fluffy couscous.
Optional: Add chopped romaine and lemon on the side for freshness.