Lebanese Style Meatballs in Tomato Sauce
with Spinach, Couscous and Flaked Almonds
This delicious Lebanese Style Meatballs in Tomato Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove**
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Chermoula Spice Mix
240 grams
British Beef Mince
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
10 grams
Chicken Stock Paste
1 unit(s)
Carrot
½ carton(s)
Finely Chopped Tomatoes
10 grams
Beef Stock Paste
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
240 milliliter(s)
Boiled Water for the Couscous
¾ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°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 and remaining garlic. Fry until fragrant, 1-2 mins.
Stir in the chopped tomatoes (see ingredients for amount), beef stock paste, sugar and water for the sauce (see pantry for both amounts). Cook until thickened, 6-7 mins.
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.
When ready, fluff up the couscous with a fork and share between your bowls.
Top with the Lebanese style meatballs, spooning over the tomato sauce from the pan.
Scatter over the flaked almonds to finish.
Enjoy!
