Roll up for our latest take on meatballs – a Moroccan version flavoured with ras el hanout! This exotic spice blend's name means 'top of the shop', as it was considered the best spice mix a merchant had to offer. It gives these beef meatballs an abundance of flavour and we've added couscous studded with baby spinach and mint to round out the meal.
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/ Serving 4 people
/ Serving 4 people
baby spinach leaves
ras el hanout
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
crushed & sieved tomatoes
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
water (for the sauce)
water (for the couscous)
Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Thinly slice the spring onion. Finely chop the brown onion. Grate the courgette and carrot (unpeeled). Roughly chop the baby spinach leaves.
In a large bowl, combine the beef mince, ras el hanout, egg, fine breadcrumbs (see ingredients list), the salt, 1/2 the garlic, 1/2 the mint and a pinch of pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place 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 flaked almonds and toast, tossing until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning often, until browned, 5-6 minutes. (The meatballs will continue cooking in step 4.) Transfer to a plate.
Return the frying pan to a medium-high heat. Add the onion and cook until slightly softened, 3 minutes. Add the courgette, carrot and remaining garlic and cook until soft, 5 minutes. Add the tomato paste, crushed & sieved tomatoes, water (for the sauce) and 2 crumbled vegetable stock cubes. Bring to the boil, then reduce the heat to low and add the meatballs. Simmer until the meatballs are cooked and sauce thickens, 5 minutes. Stir in the butter until melted. Season to taste with salt and pepper. TIP: Add a little water if the sauce is too thick.
While the sauce is simmering, add the water (for the couscous) and 1 crumbled vegetable stock cube to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the chopped baby spinach, spring onion and remaining mint.
Divide the couscous and Moroccan beef meatballs between plates and spoon over the remaining sauce in the pan. Top with the Greek yoghurt and flaked almonds.