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Moroccan Beef Meatballs
Moroccan Beef Meatballs

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.

Allergens:
Eggs
Gluten
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

½ packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

tomato paste

½ box

passata

2 cube

vegetable stock

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 unit

egg

(Contains: Eggs;)

¼ tsp

salt

¼ cup

water (for the sauce)

20 g

butter

(Contains: Milk;)

¾ cup

water (for the couscous)

Nutritional Values

per serving
Calories3010 kcal
Fat25.2 g
of which saturates12.5 g
Carbohydrate68 g
of which sugars21.2 g
Protein48.6 g
Sodium1680 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

get prepped
1

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.

Make meatballs
2

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.

Cook meatballs
3

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.

Make sauce
4

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.

Make couscous
5

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.

serve up
6

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.

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