Lebanese Style Meatballs in Tomato Sauce
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Lebanese Style Meatballs in Tomato Sauce

Lebanese Style Meatballs in Tomato Sauce

with Spinach, Couscous and Flaked Almonds

These delicious Lebanese Style Meatballs in Tomato Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
•WeightWatchers
•High Protein
Allergens:
Cereals containing gluten
•Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

120

Couscous

(Contains Cereals containing gluten May contain Soya)

10

Chicken Stock Paste

2

Garlic Clove

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

1

Shawarma Seasoning Mix

240

British Beef Mince

1

Carrot

1

Tomato Passata

10

Beef Stock Paste

40

Baby Spinach

15

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

240

Boiled Water for the Couscous

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

¾

Sugar for the Sauce

100

Water for the Sauce

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Nutritional information

Energy (kJ)2675 kJ
Energy (kcal)639 kcal
Fat26.6 g
of which saturates9.4 g
Carbohydrate61 g
of which sugars12.2 g
Protein40.1 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Garlic Press
•Kettle
•Cling Film
•Baking Tray
•Grater
•Large Frying Pan

Instructions

Bring on the Couscous
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Put the couscous in a bowl. Pour the boiled water for the couscous (see pantry for amount) and chicken stock paste into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

Meanwhile, peel and grate the garlic (or use a garlic press).

Make the Meatballs
2

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) with a quarter of the shawarma seasoning 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.

Ready, Steady, Bake
3

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.

Make your Tomato Sauce
4

Meanwhile, trim the carrot, then coarsely grate (no need to peel).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the grated carrot, remaining shawarma seasoning mix 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.

Add the Spinach
5

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, stir them through the sauce. Taste and season with salt and pepper if needed.

Finish and Serve
6

When ready, fluff up the couscous with a fork and share between your bowls.

Top with the fragrant Lebanese style meatballs, spooning over the sauce from the pan.

Scatter over the flaked almonds to finish.

Enjoy!