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Moroccan Beef Meatballs

Moroccan Beef Meatballs

with Couscous & Greek Yoghurt

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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:GlutenEggMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3010 kJ
Fat25.2 g
of which saturates12.5 g
Carbohydrate68 g
of which sugars21.2 g
Dietary Fibre0 g
Protein48.6 g
Cholesterol0 mg
Sodium1680 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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.