Mediterranean Meatballs

served with Couscous with Fennel and Pine Nuts
Presented by Ronna Reed for April 3, 2007

Mediterranean Meatballs (Serves 4)
Here's what you'll need:
  • 1 lb. Celebrity Ground Pork
(may substitute ground turkey or beef.
If substituting, add 1/2 cup bread crumbs
plus one beaten egg to mixture)
  • 1/4 cup onion, finely chopped
  • 1/2 teaspoon garlic powder
(or fresh chopped garlic)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons salt

Soak 8 bamboo skewers in water for at least 15 minutes or use metal skewers. Mix together the pork, garlic powder, cumin, smoked paprika, onion, brown sugar and salt. Form into small meatballs, then thread the meat onto the skewers. Place skewers over medium coals or medium heat on a gas grill. Close lid on gas grill. Cook the meatballs until browned on both sides (turning once) until they are no longer pink in the center, about 8 minutes. Or broil the meatballs in the oven about six inches from heat, about 8 minutes, turning once. Serve warm.

Melt 1 tablespoon of the butter or olive oil in saucepan. Add diced fennel and pine nuts and stir over medium heat for about two minutes. Add couscous and toast for another two minutes. Add water, salt, lemon juice, and remaining butter and olive oil. Cook for about 30 seconds, then remove from heat and cover. Fluff with fork before serving. Garnish with finely chopped fennel fronds.

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