Date and Ginger Pork Meatballs

• 750g pork mince
• 125g tub PHILADELPHIA Spreadable Cream Cheese
• 1 red onion, finely chopped
• 1 cup (185g) dates, pitted, halved
• 1/4 cup finely chopped coriander
• 1 tablespoon finely grated ginger
• 2 tablespoons oil
• couscous, to serve

Sauce

• 1 1/2 cups (375mls) water
• 1 onion, grated
• 1/4 cup roughly chopped coriander
• 1/4 cup roughly chopped parsley
• 2 teaspoons finely grated ginger
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• salt and pepper, to taste
• juice of 1 lemon

1. COMBINE the pork, PHILLY, onion, dates, coriander and ginger in a large bowl. Chill for 15 minutes until firm and then roll into walnut-sized balls.
2. HEAT the oil in a large frying pan over medium heat. Cook meatballs in batches until well browned.
3. ADD all the sauce ingredients to the pan except for the lemon juice. Bring to the boil; add meatballs, reduce heat and simmer for 20 minutes or until reduced by half. Add the lemon juice and stir through. Serve on couscous.