Tunisian-Spiced Meatballs

Name: Tunisian-Spiced Meatballs with an Apricot Glaze, Roasted Carrots & Scallion Couscous
Yield: 2 servings
Ingredients: 1/2 cup Israeli Couscous; 2 unit Apricot Jam; 12 oz Carrot; 2 unit Chicken Stock Concentrate; 1 Lemon; 20 oz Ground Beef; 1/4 cup Breadcrumbs; 2 unit Scallions; 1 tbsp Tunisian Spice Blend; 1 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp; 3 tsp Salt, tsp

with an Apricot Glaze, Roasted Carrots & Scallion Couscous

By Recipe0 System

Obsessed with meatballs but ready to break out of your usual routine? This ballin’ dish has just the thing. Here, we’ve ditched marinara sauce and spaghetti for savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisan spices. As a bonus, there’s a side of tender, roasted carrots. Prepare yourself for a flavor explosion.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Israeli Couscous
2 unit Apricot Jam
12 oz Carrot
2 unit Chicken Stock Concentrate
1 Lemon
20 oz Ground Beef
1/4 cup Breadcrumbs
2 unit Scallions
1 tbsp Tunisian Spice Blend
1 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp
3 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon.

In a small bowl, combine jam, half the stock concentrates (you’ll use the rest later), and ¼ cup water (1⁄3 cup for 4 servings).
2

Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper.

Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
3

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes.

Stir in ¾ cup water (1½ cups for 4) and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.

Keep covered off heat until ready to serve.
4

While couscous cooks, in a large bowl, combine beef*, scallion whites, panko, Tunisian Spice, and ¾ tsp salt (1½ tsp for 4 servings). Season with pepper.

Form into 10-12 (20-24 for 4) 1½-inch meatballs.
5

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more.

Stir in a squeeze of lemon juice to taste. TIP: If glaze is too thick, add a splash of water.
6

Fluff couscous with a fork; stir in lemon zest, half the scallion greens, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

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