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Moroccan Meatballs
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Moroccan Meatballs

Moroccan Meatballs

with Herby Couscous

The key to delicious fluffy couscous is twofold: the first is to make sure the couscous is well covered for 5 minutes so that the boiling water can fully absorb and give you a fluffy result. The second, flavour baby! Stirring butter and coriander through the couscous really brings it to life.

Tags:
Kid Friendly
•High Protein
Allergens:
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

300 g

beef mince

1

brown onion

1 bunch

coriander

3 tsp

cumin paprika spice blend

1 clove

garlic

1 tin

diced tomatoes

1 bag

baby spinach leaves

½ cup

couscous

Not included in your delivery

2 tbs

olive oil

½ tsp

sugar

½ cup

boiling water

1 tsp

butter

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Nutritional Values

per serving
Calories2520 kcal
Fat17.1 g
of which saturates6.1 g
Carbohydrate63.1 g
of which sugars12.2 g
Protein44.5 g
Sodium151 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board
•Knife
•Bowl
•Plate
•Pan
•Spoon
•Mixing Bowl

Cooking Steps

1

To prepare ingredients, finely chop the brown onion and coriander, peel and crush the garlic and wash the baby spinach.

Shape mince into meatballs
2

Combine the beef mince, half of the brown onion, half of the coriander and the cumin & paprika spice mix in a medium bowl. Shape the mixture into meatballs (5 per person).

Cook the meatballs, turning occasionally
3

Heat the olive oil in a medium frying pan over a medium-high heat. Add the meatballs and cook for 4-5 minutes, turning occasionally, until they are browned all over. Remove the meatballs from the pan and set aside.

Return meatballs to the pan and cook sauce
4

Place the same frying pan back over a medium-high heat. Add the remaining onion and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the browned meatballs back to the pan and pour over the diced tomatoes and sugar. Bring to the boil and then reduce to a medium-low heat. Simmer for 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir through the baby spinach until wilted.

5

Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the butter and remaining coriander. Season to taste with salt and pepper.

6

To serve, divide the couscous between bowls. Top with the Moroccan meatballs and spoon over the tomato sauce. Top with any extra coriander, if you like.

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