Lebanese Style Baked Meatballs in Tomato Sauce
with Spinach, Couscous and Parsley
- Cereals containing gluten
- Soya
- May contain traces of allergens
These Lebanese Style Baked Meatballs in Tomato Sauce use the popular chermoula spice mix that's widely used in North African cuisine and are perfect for a balanced lifestyle.
Ingredients
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Chermoula Spice Mix
240 grams
British Beef Mince
1 unit(s)
Carrot
120 grams
Couscous
(Contains: Cereals containing gluten May be present: Soya)
10 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
1 bunch(es)
Flat Leaf Parsley
40 grams
Baby Spinach
Not included in your delivery
Ā¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
200 milliliter(s)
Boiled Water for the Couscous
Ā¾ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220Ā°C/200Ā°C fan/gas mark 7.
Boil a full kettle. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) with a quarter of the chermoula spice mix, then add the beef mince and half the garlic.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, bake the meatballs on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, trim the carrot, then coarsely grate (no need to peel).
Put the couscous in a bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.
Leave to the side for 8-10 mins or until ready to serve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the grated carrot, remaining chermoula spice mix (add less if you'd prefer things milder) and remaining garlic. Fry until fragrant, 1-2 mins.
Stir in the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts). Cook until thickened, 6-7 mins.
While the sauce simmers, roughly chop the parsley (stalks and all).
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Once the meatballs are cooked, gently stir them through the sauce. Taste and season with salt and pepper if needed.
When ready, fluff up the couscous with a fork, stir through half the parsley and share between your bowls.
Top with the Lebanese style meatballs, spooning over the tomato sauce from the pan.
Scatter over the remaining parsley to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Ā The chermoula-spiced meatballs and tomato sauce are widely praised for their depth of flavour and satisfying warmth. The grated carrot in the sauce is a particularly appreciated touch.
- Ease of prep:Ā Most find this straightforward to put together, especially when all ingredients are prepped before starting. An air fryer works well for the meatballs if you have one.
- Suggestions:Ā Use only part of the spice mix if cooking for children or those sensitive to heat, as the full amount can be quite fiery. Pan-frying the meatballs before baking, or making them a day ahead, can add extra depth; adding extra breadcrumbs helps keep them tender.
- Next-day meals:Ā Leftovers keep well in the fridge and work nicely tucked into a wrap the following day.
- Couscous:Ā Couscous divides opinion ā some love its lightness alongside the sauce, while others prefer to swap it for rice or pasta. Stirring in extra stock or mix-ins like red onion can boost its flavour.
