HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRas El Hanout Beef Meatballs
Ras El Hanout Beef Meatballs

Ras El Hanout Beef Meatballs

with Couscous & Flaked Almonds

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Roll up for our latest take on meatballs – a Moroccan version with ras el hanout! This exotic spice blend gives them an abundance of flavour, and we've added couscous studded with baby spinach and mint to round out the meal.

Allergens:GlutenEggTree NutsMilk

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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 bunch


4 clove


1 unit

brown onion

2 unit


2 unit


1 bag

baby spinach leaves

1 packet

beef mince

2 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 packet

fine breadcrumbs


2 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 sachet

tomato paste

2 box


4 cube

vegetable stock

2 packet



2 packet

Greek-style yoghurt


Not included in your delivery

olive oil

2 unit



½ tsp


½ cup

water (for the sauce)

40 g



2 packet

water (for the couscous)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3080 kJ
Fat27.2 g
of which saturates12.6 g
Carbohydrate67.1 g
of which sugars20.5 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium1640 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Pick and finely chop the mint leaves. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the zucchini and carrot (unpeeled). Roughly chop the baby spinach leaves.


In a large bowl, combine the beef mince, ras el hanout, eggs, fine breadcrumbs, 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 medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning often, until browned, 5-6 minutes. Transfer to a plate. (The meatballs will continue cooking in step 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, water (for the sauce) and 2 crumbled vegetable stock cubes. Bring to the boil, then reduce the heat to low and return the meatballs to the pan. Simmer until the meatballs are cooked through and the sauce has thickened, 5 minutes. Add the butter and stir until melted. Season to taste with salt and pepper. If the sauce is too thick, add a little more water to loosen.


While the sauce is simmering, add the water (for the couscous) and 2 crumbled vegetable stock cubes 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 ras el hanout beef meatballs between bowls and spoon over the remaining sauce in the pan. Sprinkle with the flaked almonds and serve with the Greek yoghurt.