Swedish-Inspired Meatballs & Mash By Mimi @BeatTheBudget
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A winning recipe for alfresco dining using either pork shoulder, loin steaks or medallions, drenched in a citrus marinade and served with a crunchy couscous salad with courgettes and radishes.
Prep time: 15 mins
Cook time: 16 mins
Serves: 4
Cooking Skill: Easy
Step 1
Place steaks in a large shallow bowl. Add the marinade ingredients, season and thoroughly coat the steaks. Cover and chill in the fridge for 2-3 hours if time allows.
Step 2
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 3
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 4
Remove steaks from the marinade and cook on a prepared barbecue or under a preheated moderate grill for about 6-8 minutes on each side (for shoulder or loin steaks) or until any meat juices run clear.
Step 5
For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.
If using pork medallions, cook for 4-6 mins on each side. As an alternative ingredient option for the salad, swap the couscous for cooked pasta shapes.
2094kj
497kcal
25%
15.6g
22%
3.1g
16%
4.2g
5%
0.2g
4%
Step 1
Place steaks in a large shallow bowl. Add the marinade ingredients, season and thoroughly coat the steaks. Cover and chill in the fridge for 2-3 hours if time allows.
Step 2
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 3
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Step 4
Remove steaks from the marinade and cook on a prepared barbecue or under a preheated moderate grill for about 6-8 minutes on each side (for shoulder or loin steaks) or until any meat juices run clear.
Step 5
For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.
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