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

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.

Calorie Smart
High Protein
Cereals containing gluten

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


serving amount

2 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

240 grams

British Beef Mince

1 unit(s)


120 grams


(Contains Cereals containing gluten May contain Soya)

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

200 milliliter(s)

Boiled Water for the Couscous

¾ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2646 kJ
Energy (kcal)633 kcal
Fat26.3 g
of which saturates9.2 g
Carbohydrate61.1 g
of which sugars11.6 g
Protein39 g
Salt2.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Garlic Press
Cling Film
Large Frying Pan


Make the Meatballs

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 roasted spice and herb blend, 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

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).

Cook the Couscous

Put the couscous in a bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film.

Leave to the side for 8-10 mins or until ready to serve.

Tomato Sauce Time

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.

Add the Spinach

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.

Finish and Serve

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.