Moroccan Meatballs

Yield: 12 servings.

Moroccan Meatballs:

4¼ lb. IBP® Ground Pork, 72% Lean

2½Tbsp. garlic, fresh, minced

1 Tbsp. ground cumin, dry

1 Tbsp. smoked paprika, dry

2 tsp. sea salt, coarse-ground

Fiery Harissa Honey Glaze:

½ cup olive oil

1 oz. garlic, fresh, minced

½ cup harissa paste

1½ cups honey

2 tsp. sea salt, coarse-ground

½ cup cilantro, fresh, chopped

Moroccan Couscous:

2 cups chicken broth

2 Tbsp. olive oil

½ tsp. sea salt, coarse-ground

1½ cup couscous, dry

2¾ oz. snow peas, fresh, bias-sliced, blanched

2½ oz. golden raisins

1½ oz. cashews, salted

24 4" wooden skewers

Cover pork tightly and slack in cooler between 32° and 36°F prior to use.

For Moroccan meatballs: Combine meatball ingredients with pork in large bowl until well-combined. Portion into 1¼ oz. round balls. Roast on rack placed over sheet pan in preheated 350°F conventional oven for 30 to 35 minutes or until internal temperature reaches 155°F. Remove from oven. Keep warm above 140°F.

For fiery harissa glaze: In large saute pan, heat oil over medium heat. Add garlic, saute 1 minute. Add remaining ingredients; heat for 2 minutes. Remove from heat and allow to cool 5 minutes.

For skewers: Place meatballs in large bowl and 2 cups glaze and toss to coat. Place 2 meatballs on each skewer. Char-grill, while continuously brushing with remaining glaze, over medium-high heat for 1½ minutes per side or until grill-marked. Remove from grill. Keep warm about 140°F.

For couscous: Heat first 3 ingredients in sauce pan. Bring to boil, add couscous, stir, cover and remove from heat. Let stand 5 minutes. Add snow peas, raisins and cashews. Hold warm.

To assemble single serving: Drizzle 1 Tbsp. glaze over one side of small rectangular plate. Arrange 2 meatball skewers over glaze. Mound ⅓ cup couscous on other side of plate.