Double Baked Beef Meatballs & Roast Veg Couscous

Name: Double Baked Beef Meatballs & Roast Veg Couscous with Saucy Tomato Sugo
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: ½ sachet Garlic & Herb Seasoning; 1 Red Onion; 500 g Beef Mince; 1 packet Couscous; 1 packet Tomato Sugo; 1 packet Fine Breadcrumbs; 1 packet Baby Spinach Leaves; 1 Carrot; 1 drizzle olive oil; 1 piece egg; ¾ cup Boiling water; ¼ cup water; 1 drizzle balsamic vinegar

with Saucy Tomato Sugo

4.0(8)

Recipe Development TeamUpdated on April 01, 2026

Get tasty recipes from just $6 per serving

Calories

945 kcal

Protein

70.2g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Eggs
Wheat
Gluten
May contain traces of allergens

Get ready to dig into a hearty, flavour-packed dinner! Tender beef meatballs are oven-baked to perfection and smothered in a rich tomato sugo, then served over fluffy couscous tossed with sweet roasted carrots. It’s a wholesome, satisfying meal that’s as easy to make as it is delicious to eat.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ sachet

Garlic & Herb Seasoning

Red Onion

500 g

Beef Mince

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Tomato Sugo

(May be present: Wheat, Gluten)

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 packet

Baby Spinach Leaves

Carrot

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs; )

¾ cup

Boiling water

¼ cup

water

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3950 kJ

Calories945 kcal

Fat44.7 g

of which saturates16.8 g

Carbohydrate58.3 g

of which sugars10.7 g

Dietary Fibre6 g

Protein70.2 g

Cholesterol102 mg

Sodium794 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

•Baking Dish

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • In a large bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg. Season with salt and pepper. • Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs (4-5 per person). Transfer meatballs to a baking dish, then drizzle with olive oil and bake until golden, 15-20 minutes. Spread over two baking dishes if your baking dish is getting crowded.

• While the meatballs are baking, roughly chop carrot into bite-sized chunks. Slice leek into thick rounds. Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, boil the kettle. • When the veggies have 10 minutes cook time remaining, place couscous in a medium bowl, then sprinkle over vegetable stock powder. Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork, then stir through baby spinach leaves.

• Remove meatballs from the oven, then stir through tomato sugo, Italian herbs (see ingredients), the water and a drizzle of balsamic vinegar. • Return meatballs to the oven and bake until sauce is slightly thickened, 5-8 minutes. • When the veggies are done, add them to the couscous and stir to combine. Season to taste.