Mediterranean Meatballs and Cake Pops

The girls made it home safe and sound from their tournament travels (with one sprained ankle, again).
We are back in full force of schedules this week and in the final month of school.  They are counting down the days for summer to be here and to work on their tans.

They wanted to make a fun dessert over their spring break and since I was trying to keep them busy during that time, we all agreed on attempting cake pops....very spring-like and really sweet and delicious.

I am still on my cream cheese recipe kick and trying to use it all up.  I acquired a Kraft Foods cookbook many years ago (one of those "free with purchase") books, that I absolutely love.

I thought I would try this one out because anything I can make with either olives and/or capers, is a huge hit with my husband.  This one did not disappoint.  Truly easy, good and definitely a keeper.

Mediterranean Meatballs with Couscous
Adaptation from Kraft Foods

1 lb.  ground pork  (I used 1/2 pork and 1/2 ground beef mixture)

1 cup  dry bread crumbs (I had Panko crumbs on hand and it worked perfectly)

1/2 cup  (1/2 of 8-oz. brick) PHILADELPHIA Cream Cheese, softened to room temperature

1/2 cup  finely chopped onions

1/ 4 cup  finely chopped stuffed green olives with pimentos

1 egg

2 cloves  garlic, minced

1/2 tsp.  dried oregano leaves

2 Tbsp.  olive oil

2 cups   prepared marinara sauce

2 cups  hot cooked couscous

1/2 cup frozen peas, thawed

Mix first 8 ingredients until well blended; shape into 24 balls, using about 2 Tbsp. for each. (I used my cookie scoop for easier portioning).

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

Make your favorite couscous, according to packaged directions.  When couscous is done, add the thawed peas and let warm through.

Serve meatballs and sauce over prepared couscous mixed with peas.