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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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!