Easy Moroccan Beef & Pork Meatball Tagine
with Rapid Rice & Greek Yoghurt
Baking beef and pork meatballs in the oven with the warm mild spices and then baking them again in a rich chermoula sauce will help all those flavours to soak in. When you dig in be sure to savour the taste, it’s well worth the wait.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
beef & pork mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
basmati rice
1 packet
Soffritto Mix
1 packet
tomato paste
1 sachet
chermoula spice blend
1 bag
beef-style stock powder
1 bag
baby spinach leaves
1 sachet
Middle Eastern Seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs; )
1 tsp
plain flour
(Contains: Gluten; )
1 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine beef & pork mince, Middle Eastern seasoning, the egg and fine breadcrumbs. Season with a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (4-5 per person). • Transfer meatballs to a baking dish, then drizzle with olive oil and toss to coat. Bake until browned, 10-15 minutes.
• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain rice, cover to keep warm and set aside.
• When meatballs have 5 minutes remaining, heat a medium frying pan over medium-high heat with a drizzle of olive oil. Cook soffritto mix until tender, 2-3 minutes. • Add tomato paste, chermoula spice blend and the plain flour and cook until fragrant, 1-2 minutes. • Add the brown sugar, beef-style stock powder and the water and stir to combine. Season with pepper and remove from heat. • Remove meatballs from oven, then add tomato sauce mixture to the baking dish. Turn meatballs to coat, then bake until sauce is slightly thickened, a further 8-10 minutes.
• When meatballs are done, remove from oven and stir through baby spinach leaves. • Divide rapid rice between bowls. Top with Moroccan beef and pork meatball tagine. • Serve with Greek-style yoghurt. Enjoy!
