Tikka pork meatballs with couscous

Tshepo Nonceba Motsisi from Sandton sent us her couscous and pork recipe. We spiced it up with tikka.

Preparation time: 10 min | cooking time: 25 min | serves 6


800 g pork mince

125 ml (½ cup) breadcrumbs

1 egg

10 ml (2 tsp) ground turmeric

10 ml (2 tsp) ground coriander

5 ml (1 tsp) ground white pepper

15 ml (1 tbsp) oil

500 g jar tikka masala paste

400 g light coconut milk

5ml (1 tsp) lemon zest, finely grated

30ml (2 tbsp) lemon juice


  • 1 spring onion, finely sliced, to garnish couscous, to serve
  • Mix the mince, breadcrumbs and egg in a bowl until the egg is well incorporated.
  • Roll the mince into golf-ball-sized meatballs and set aside.
  • Combine the turmeric, coriander and pepper in a bowl.
  • Add the meatballs and turn to coat all the sides. Heat the oil in a frying pan over high heat.
  • Cook meatballs for 2 minutes on each side until they are
  • golden. Remove them from the pan and drain on paper towels.
  • Reduce the heat to medium. Add the masala paste, coconut milk, lemon zest and lemon juice.
  • Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  • Return the meatballs to the pan and simmer for 5 minutes until they are done.
  • Serve them in individual bowls with some of the sauce.
  • Top each dish with spring onion.
  • Serve with warmed couscous.

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