Moroccan Beef Meatballs
with Couscous & Greek Yoghurt
Roll up for our latest take on meatballs – a Moroccan version flavoured with ras el hanout! This exotic spice blend's name means 'top of the shop', as it was considered the best spice mix a merchant had to offer. It gives these beef meatballs an abundance of flavour and we've added couscous studded with baby spinach and mint to round out the meal.
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2 clove
garlic
1 bunch
mint
½ unit
brown onion
1 unit
zucchini
1 unit
carrot
1 bag
baby spinach leaves
1 packet
beef mince
1 sachet
ras el hanout
(ContainsGlutenMay be present Sulphites)½ packet
fine breadcrumbs
(ContainsGluten)1 sachet
tomato paste
½ box
passata
2 cube
vegetable stock
1 packet
couscous
(ContainsGluten)1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
1 unit
egg
(ContainsEgg)¼ tsp
salt
¼ cup
water (for the sauce)
20 g
butter
(ContainsMilk)¾ cup
water (for the couscous)
Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Finely chop the brown onion (see ingredients list). Grate the zucchini and carrot (unpeeled). Roughly chop the baby spinach leaves.
In a large bowl, combine the beef mince, ras el hanout, egg, fine breadcrumbs (see ingredients list), the salt, 1/2 the garlic, 1/2 the mint and a pinch of pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
Heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. Add the meatballs and cook, turning often, until browned, 5-6 minutes. (The meatballs will finish cooking in step 4.) Transfer to a plate.
Return the frying pan to a medium-high heat. Add the onion and cook until slightly softened, 3 minutes. Add the zucchini, carrot and remaining garlic and cook until soft, 5 minutes. Add the tomato paste, passata (1/2 box for 2 people / 1 box for 4 people), water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Reduce the heat to low, add the meatballs and simmer until cooked, 5 minutes. Stir in the butter. Season with salt and pepper. TIP: If the sauce is too thick, add a little more water.
While the sauce is simmering, add the water (for the couscous) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the chopped baby spinach and remaining mint.
Divide the couscous and Moroccan beef meatballs between bowls and spoon over the remaining sauce in the pan. Top with a dollop of Greek yoghurt.