Pork & Sage Meatballs with Creamy Tomato Couscous

1 lb ground pork

1 tbsp fresh sage, finely chopped

1/4 cup Panko breadcrumbs

1 egg

Zest of 1/2 a lemon

1/4 cup Parmesan cheese

1 tsp salt

1/2 tsp pepper

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1 tbsp olive oil

1/2 white onion, diced

1 clove garlic, minced

1/2 tsp salt

1/2 tsp pepper

8 oz sliced Baby Bella mushrooms

1 cup pearl couscous

1 can crushed tomatoes

1/2 cup chicken stock

1/4 cup heavy cream

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried basil

1/8 - 1/4 tsp red pepper flakes (or omit if you want no spice)

Freshly grated Parmesan and flaky sea salt for plating.

Preheat the oven to 400 degrees. In a medium bowl combine pork, sage, breadcrumbs, egg, lemon zest, Parmesan, salt, and pepper. Use your hands to thoroughly combine and then roll into balls, using about 2 tbsp of mixture for each meatball. Place on a lined baking sheet and bake for 15 mins. Let rest for 5 minutes.

Meanwhile, heat olive oil in over medium heat a medium sauté pan. Add the onion and garlic and cook until onion begins to turn soft and translucent, about 5 minutes. Season with 1/2 tsp salt and 1/2 tsp pepper. Stir in the sliced mushrooms and cook for another 5 minutes. Add the couscous, crushed tomatoes, chicken stock, heavy cream, salt, pepper, basil, and red pepper flakes. Stir to combine, cover and cook for 10-12 minutes, stirring occasionally.

To plate, serve a spoonful of couscous, 2-3 meatballs, and top with freshly grated Parmesan and flakey sea salt if desired.