Spiced Meatballs and Chimichurri
with Courgette, Roasted Pepper and Couscous
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.
Ingredients
240 grams
British Beef Mince
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
1 bunch(es)
Flat Leaf Parsley
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
3 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
10 grams
Chicken Stock Paste
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Bell Pepper
(May contain Celery)
1 sachet(s)
Central American Style Spice Mix
1 pinch
Chilli Flakes
Nutritional information
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).
Halve the pepper and discard the core and seeds. Slice into thin strips.
In a large bowl, combine the garlic, central American-style spice, breadcrumbs, salt, and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.
IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs and pepper onto a large baking tray.
When the oven is hot, bake 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, put the couscous in a large bowl.
Pour in the boiling 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 10 mins or until ready to serve.
While everything cooks, Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Heat a frying pan on high heat (no oil).
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl.
Finely chop the parsley (stalks and all) and garlic. Add to the bowl with olive oil (see pantry), chilli flakes, red wine vinegar and season. Mix well with a fork.
If you have a food processor, whizz all the same ingredients together until you have a paste.
Share your couscous between your bowls and serve your meatballs, pepper, and courgette on top.
Drizzle over the chimichurri to finish.
Enjoy!
