Easy Moroccan Beef & Pork Meatball Tagine
with Rapid Rice & Greek Yoghurt
- Eggs
- Gluten(Wheat)
- Gluten
- Milk
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.
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!
