Double Saucy Baked Herby Beef Meatballs
with Carrot-Studded Couscous
- 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.
Ingredients
½ sachet
Garlic & Herb Seasoning
1
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
1
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
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a large bowl, combine beef mince, garlic & herb seasoning (see ingredients), fine breadcrumbs and the egg. Season to taste 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 large baking dish, then drizzle with olive oil and bake until golden, 15-20 minutes.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• While the meatballs are baking, roughly chop carrot into bite-sized chunks.
• Place carrot on a lined oven tray. Drizzle with olive oil, season to taste and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle.
• When the carrot has 10 minutes cook time remaining, place couscous in a medium heatproof bowl. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) 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 until wilted.
• Thinly slice onion.
• Remove meatballs from the oven, then stir through tomato sugo, the water, onion and a drizzle of balsamic vinegar.
• Return meatballs to the oven and bake until sauce is slightly thickened,
8-10 minutes.
• When the carrots are done, add carrots to the couscous and stir to combine. Season to taste.
• Divide roast veggie couscous between bowls.
• Top with oven-baked beef meatballs and spoon over sauce to serve. Enjoy!
Little cooks: Add the finishing touch by spooning over the sauce!
