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

Lebanese Style Veggie Meatballs in Tomato Sauce

with Spinach, Couscous and Flaked Almonds

This delicious Lebanese Style Veggie 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)

Chermoula Spice Mix

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

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

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)2345 kJ
Energy (kcal)561 kcal
Fat19.5 g
of which saturates6.1 g
Carbohydrate67.4 g
of which sugars12.1 g
Protein26.3 g
Salt3.11 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Garlic Press
Baking Tray
Cling Film
Large Frying Pan


Make the Plant-Based 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, break up the plant-based burgers into a large bowl and combine with the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then season with salt and pepper.

Using your hands, mix together well and shape into balls, 2 per person.

Ready, Steady, Bake

Place the plant-based meatballs onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.

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, vegetable 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 plant-based 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 plant-based meatballs, spooning over the tomato sauce from the pan.

Scatter over the flaked almonds to finish.