Meatballs & Couscous
Ingredients For The Pot
- 1 oz Bread Crumbs
- 1 1/2 lbs Beef Mince
- 1/4 cup Spring Onion
- 2 Tbsp Chopped Jalepeno Peppers
- 1/2 tsp Ground Black Pepper
- 2 Chopped Garlic
- 1 Eggs
- 1/2 cup Mango Chutney
- 1/4 cup Tomato Puree
- 3 Tbsp Soya Sauce
- 1 Tbsp Pickled Jelapeno Pepper Liquid
- 2 tsp Chopped Mint
- 3 cups Cooked Cous Cous
- All Purpose
- Wood Fired Camp Stove
- Large Dutch Oven
- Large Skillet
Place bread in a food processor; pulse 2 times or until coarse crumbs measure 1/2 cup.
Combine breadcrumbs, beef, and next 5 ingredients (through egg) in a bowl.
Shape into 36 (1 1/4-inch) meatballs.
Heat a large nonstick skillet over medium-high heat.
Add one-third of meatballs; cook 1 minute, shaking pan to brown on all sides.
Transfer meatballs to a Dutch Oven, Repeat procedure twice with remaining meatballs.
Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs.
Cover with lid and cook @ 94'C (200'F) for 2 hours.
Serve meatballs and sauce over couscous.
Sprinkle with thinly sliced mint.