HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula Beef Meatballs
Chermoula Beef Meatballs

Chermoula Beef Meatballs

with Carrot Couscous & Tomato-Cucumber Salsa

Family Friendly
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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:MilkGlutenEggsTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


½ unit

red onion

½ unit


1 unit


1 unit


1 bag

baby spinach leaves

1 bunch


1 sachet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef mince

1 sachet

chermoula spice blend

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



¾ cup


1 unit



¼ tsp


2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3110 kJ
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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