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Ras El Hanout Beef Meatballs

Ras El Hanout Beef Meatballs

with Couscous & Flaked Almonds

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Roll up for our latest take on meatballs – a Moroccan version with ras el hanout! This exotic spice blend gives them an abundance of flavour, and we've added couscous studded with baby spinach and mint to round out the meal.

Allergens:EggsGlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 bunch

mint

4 clove

garlic

1 unit

brown onion

2 unit

courgette

2 unit

carrot

1 bag

baby spinach leaves

1 packet

beef mince

2 sachet

ras el hanout

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

2 sachet

tomato paste

1 tin

crushed & sieved tomatoes

4 cube

vegetable stock powder

2 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

2 unit

eggs

(ContainsEggs)

½ tsp

salt

½ cup

water (for the sauce)

40 g

butter

(ContainsMilk)

1.5 cup

water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3180 kJ
Fat27.9 g
of which saturates12.9 g
Carbohydrate68.7 g
of which sugars21.5 g
Dietary Fibre0 g
Protein51.7 g
Cholesterol0 mg
Sodium1720 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Pick and finely chop the mint leaves. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the courgette and carrot (unpeeled). Roughly chop the baby spinach leaves.

2

In a large bowl, combine the beef mince, ras el hanout, eggs, fine breadcrumbs, 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.

3

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 small bowl. 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. Transfer to a plate. (The meatballs will continue cooking in step 4.)

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. 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 return the meatballs to the pan. Simmer until the meatballs are cooked through and the sauce has thickened, 5 minutes. Add the butter and stir until melted. Season to taste with salt and pepper. TIP: If the sauce is too thick, add a little more water to loosen.

5

While the sauce is simmering, add the water (for the couscous) and 2 crumbled vegetable stock cubes 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 and remaining mint.

6

Divide the couscous and ras el hanout beef meatballs between bowls and spoon over the remaining sauce in the pan. Serve with the Greek yoghurt and toasted almonds.