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Moroccan Meatballs

Moroccan Meatballs

with Herby Couscous

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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:Child FriendlyHigh Protein
Allergens:GlutenMilk

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

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

(ContainsGluten)

Not included in your delivery

2 tbs

olive oil

½ tsp

sugar

½ cup

boiling water

1 tsp

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2520 kJ
Fat17.1 g
of which saturates6.1 g
Carbohydrate63.1 g
of which sugars12.2 g
Dietary Fibre0 g
Protein44.5 g
Sodium151 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Bowl
Plate
Pan
Spoon
Mixing Bowl
Instructionsarrow up iconarrow up icon
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1

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

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).

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.

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.