Ras El Hanout Lamb Meatballs
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Ras El Hanout Lamb Meatballs

Ras El Hanout Lamb Meatballs

with Spinach Couscous & Flaked Almonds

Introduce your tastebuds to the incredible flavour of ras el hanout, a North African spice that really packs a punch. Sitting on a hearty bed of spinach-mint couscous and topped with Greek yoghurt, these lamb meatballs offer a depth of flavour that's sure to knock your socks off.

Allergens:
Egg
Gluten
Almond
Milk
Gluten(Wheat)

The quantities provided above are averages only.

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½ unit

onion

2 unit

carrot

1 bag

baby spinach leaves

1 bunch

mint

1 packet

lamb mince

1 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

flaked almonds

(Contains Almond; )

1 tin

tomato paste

½ tin

Crushed & Sieved Tomatoes

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 sachet

ras el hanout

Not included in your delivery

olive oil

1 unit

egg

(Contains Egg; )

¼ tsp

salt

2 tbs

water (for the sauce)

20 g

butter

(Contains Milk; )

¾ cup

water (for the couscous)

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3260 kcal
Fat28.1 g
of which saturates13.2 g
Carbohydrate72.5 g
of which sugars21.3 g
Dietary Fibre0 g
Protein52.4 g
Cholesterol0 mg
Sodium1370 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
Lid
Medium Pan

Cooking Steps

get prepped
1

Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Thinly slice the brown onion (see ingredients list). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves.

make meatballs
2

In a large bowl, combine the lamb mince, ras el hanout, egg, fine breadcrumbs, the salt, 1/2 the garlic, 1/2 the mint and a pinch of pepper. Using damp hands, shape a heaped spoonful of the lamb mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get about 6 meatballs per person.

meatballs
3

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

sauce
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, water (for the sauce) and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Bring to the boil, then reduce the heat to mediumlow and simmer until thickened, 4-6 minutes. Return the meatballs to the sauce and stir until coated. Stir through the butter until melted and season to taste with salt and pepper.

TIP: If the sauce is too thick, add a little more water to loosen.

couscous
5

While the sauce is simmering, add the water (for the couscous) and the remaining vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the chopped baby spinach and remaining mint.

serve up
6

Divide the spinach couscous and ras el hanout lamb meatballs between bowls and spoon over any remaining sauce from the pan. Serve with the Greek yoghurt and toasted almonds.