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Vegetarian Meatball Tagine

Vegetarian Meatball Tagine

with Linda McCartney Meatballs, Roasted Sweet Potato & Couscous

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This warming and hearty Vegetarian Meatball Tagine is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Tags:Spicy
Allergens:GlutenSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Small Sweet Potato

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 fillet

Linda McCartney Vegetarian Meatballs

(ContainsGluten, Soya)

1 bunch(es)

Coriander

120 grams

Couscous

(ContainsGluten)

1 sachet

Harissa Paste

1 pack(s)

Finely Chopped Tomatoes

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)733 kcal
Fat19.0 g
of which saturates2.0 g
Carbohydrate99 g
of which sugars26.0 g
Protein36 g
Salt3.27 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Frying Pan
Plate
Pan with Lid
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the sweet potato into 1cm chunks (no need to peel!). Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pop the sweet potato onto a baking tray with a drizzle of oil and season with salt and pepper. Toss to coat, then spread out in an even layer and roast on the top shelf of your oven until golden and soft , 25-30 mins. Turn halfway through cooking.

2

Meanwhile, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the vegetarian meatballs. Fry, turning regularly, until browned and crispy, 4-5 mins. Transfer to a plate but don't wash up the pan! Add half of the red onion and cook until softened, 8-10 mins. Whilst the onion cooks, roughly chop the coriander (stalks and all).

3

Meanwhile, heat a drizzle of oil in a medium saucepan over medium high heat. Add the remaining onion and season with salt. Cook, stirring regularly, until softened, 8-10 mins. Pour the water for the couscous (see ingredients for amount) into the saucepan and bring to the boil. When boiling, stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.

4

Meanwhile, add the garlic and harissa paste to to frying pan with the onion. Cook, stirring, for 1 minute, then add the chopped tomatoes, water for the sauce (see ingredients for amount) and a pinch of sugar. Season with salt and pepper. Simmer for 8-10 mins then return the meatballs to the pan. Simmer until thick and tomatoey, a further 5 mins.

5

Do any washing up whilst you wait. Once the couscous is cooked, carefully fluff up with a fork. Taste and add more salt and pepper if you like.

6

Stir the roasted sweet potato and half the coriander through the tagine and add a splash of water if you need to. Taste and add salt and pepper if needed. Divide the couscous between plates, spoon over the tagine then top with the yoghurt and remaining coriander. Enjoy!