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
Prep: 35 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 2 garlic cloves
- 10 gr panko breadcrumbs
- 1 sachet chermoula spice mix
- 240 gr british beef mince
- 120 gr couscous
- 10 gr chicken stock paste
- 1 carrot
- 0.5 cartons finely chopped tomatoes
- 10 gr beef stock paste
- 40 gr baby spinach
- 15 gr toasted flaked almonds
- 0.25 tsp salt for the breadcrumbs
- 2 tbsp water for the breadcrumbs
- 240 ml boiled water for the couscous
- 0.75 tsp sugar for the sauce
- 100 ml water for the sauce
- 3 garlic cloves
- 50 gr panko breadcrumbs
- 1 sachet chermoula spice mix
- 360 gr british beef mince
- 180 gr couscous
- 15 gr chicken stock paste
- 1.5 carrot
- 0.75 cartons finely chopped tomatoes
- 15 gr beef stock paste
- 100 gr baby spinach
- 25 gr toasted flaked almonds
- 0.5 tsp salt for the breadcrumbs
- 3 tbsp water for the breadcrumbs
- 360 ml boiled water for the couscous
- 1 tsp sugar for the sauce
- 150 ml water for the sauce
- 4 garlic cloves
- 50 gr panko breadcrumbs
- 2 sachets chermoula spice mix
- 480 gr british beef mince
- 240 gr couscous
- 20 gr chicken stock paste
- 2 carrots
- 1 carton finely chopped tomatoes
- 20 gr beef stock paste
- 100 gr baby spinach
- 25 gr toasted flaked almonds
- 0.5 tsp salt for the breadcrumbs
- 4 tbsp water for the breadcrumbs
- 480 ml boiled water for the couscous
- 1.25 tsp sugar for the sauce
- 200 ml water for the sauce
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!