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[Slow Cook] Slow Cooked Moroccan-Style Beef Meatballs

[Slow Cook] Slow Cooked Moroccan-Style Beef Meatballs

with Spinach Pearl Couscous

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Allergens:

Celery

•Gluten

•Wheat

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 Time

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

1 sachet

Chicken-Style Stock Powder

1 packet

Passata

1 packet

Baby Spinach Leaves

1

Zucchini

1 packet

Harissa Paste

250 g

Beef Mince

1 packet

Fine Breadcrumbs

1 packet

Pearl Couscous

1 packet

Coconut Milk

1

Carrot

Nutritional Values

Calories736 kcal

Energy (kJ)3080 kJ

Fat31 g

of which saturates21 g

Carbohydrate70.5 g

of which sugars11.5 g

Dietary Fibre7 g

Protein41.5 g

Sodium1150 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced. Cut carrot and zucchini into large chunks. Place veggies to a baking dish. In a medium bowl, combine beef mince, fine breadcrumbs, harissa paste and a pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer meatballs to baking dish with veggies. You should get 4-5 meatballs per person. Drizzle with olive oil and turn to coat. Bake until lightly browned, 10-15 minutes.

2

Remove meatballs from oven, then add chermoula spice blend, the plain flour, coconut milk, the water, passata, honey, stirring until combined. [check flour & water quant.] Turn meatballs to coat. Cover tightly with foil. Bake until meatballs are cooked through, 20-25 minutes. Remove from oven. Uncover and bake until slightly reduced, 8-10 minutes. [check timing]

3

While meatballs are baking, boil the kettle. In a baking dish, combine pearl couscous, chicken-style stock powder and the boiling water (see ingredients). Bake until couscous is 'al dente' and the water is absorbed, 23-25 minutes. Remove from oven, stir through baby spinach leaves and drizzle with olive oil, until combined.

4

Divide spinach pearl couscous between bowls. Top with Moroccan-style beef meatballs. Spoon over sauce from pan.

5

While meatballs are braising, boil the kettle. In a baking dish, combine pearl couscous, chicken-style stock powder and the boiling water (see ingredients). Bake until couscous is 'al dente' and the water is absorbed, 24-28 minutes. [check timing - oven temp. is lower than usual] Remove from oven, stir through harissa paste and baby spinach leaves, until combined.

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