Chermoula Beef Meatballs
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Chermoula Beef Meatballs

Chermoula Beef Meatballs

with Carrot Couscous & Tomato-Cucumber Salsa

Get a load of this meal that's brimming with colour and flavour. With a fluffy (and sneaky) carrot couscous as the base for mildly spiced beef meatballs and a refreshing tomato salsa, all the elements come together for a delightful explosion of taste!

Allergens:
Milk
Gluten(Wheat)
Egg
Gluten
Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½ unit

onion

½ unit

carrot

1 unit

tomato

1 unit

cucumber

1 bag

baby spinach leaves

1 bunch

mint

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 packet

beef mince

1 sachet

chermoula spice blend

½ packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Slivered Almonds

(Contains Almond; )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

1 unit

egg

(Contains Egg; )

¼ tsp

salt

2 tsp

white wine vinegar

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Nutrition Values

/ per serving
Energy (kJ)3110 kJ
Calories0 kcal
Fat33.4 g
of which saturates12.5 g
Carbohydrate55.5 g
of which sugars12.8 g
Dietary Fibre0 g
Protein50.2 g
Cholesterol0 mg
Sodium881 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Pan
Lid

Instructions

Get prepped
1

Finely chop the garlic. Finely chop the red onion (see ingredients). Grate the carrot (see ingredients), unpeeled. Roughly chop the tomato. Finely chop the cucumber. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves.

Cook the couscous
2

In a large saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.

Make the meatballs
3

While the couscous is cooking, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients), the salt and 1/2 the mint in a large bowl. Season with pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Set aside on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

Cook the meatballs
4

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning often, until browned and cooked through, 8-10 minutes.

Finish the sides
5

Fluff the couscous up with a fork and stir through the baby spinach. In a medium bowl, combine the tomato, cucumber, white wine vinegar, a drizzle of olive oil and the remaining mint. Season to taste and toss to coat.

Serve up
6

Divide the couscous between plates. Top with the meatballs and tomato-cucumber salsa. Serve with the yoghurt and sprinkle with the toasted almonds.