These were so good! It's from the Philidelphia Cream Cheese Cookbook, which has got some great recipes. I used a box of Mediterranean Couscous because I had it in the pantry, but next time I'll probably use plain.
What you need:
1 lb.ground pork
1 cup dry bread crumbs
1/2 cup (1/2 of 8-oz. tub) 1/3 Less Fat than Cream Cheese
1/2 cup finely chopped onions
1/4 cup finely chopped stuffed green olives (we skipped this)
1 egg
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
2 Tbsp. olive oil
1 jar marinara sauce (I think it was 24 ounce)
2 cups hot cooked couscous
What you need to do:
Mix first 8 ingredients until well blended; shape into 24 balls, using about 2 Tbsp. for each. Heat oil in large nonstick skillet on medium heat. Add meatballs; cook 5 to 6 min. or until evenly browned, turning occasionally. Add sauce; simmer on medium-low heat 10 to 15 min. or until meatballs are done (160ºF). Serve over couscous.
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