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Ras El Hanout Lamb Meatballs

Ras El Hanout Lamb Meatballs

with Spinach Couscous & Flaked Almonds

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Introduce your tastebuds to the incredible flavour of ras el hanout, a North African spice that really packs a punch. Sitting on a hearty bed of spinach-mint couscous and topped with Greek yoghurt, these lamb meatballs offer a depth of flavour that's sure to knock your socks off.

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½ unit

brown onion

2 unit

carrot

1 bag

baby spinach leaves

1 bunch

mint

1 packet

lamb mince

1 packet

fine breadcrumbs

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

1 packet

flaked almonds

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

1 tin

tomato paste

½ tin

crushed & sieved tomatoes

1 sachet

vegetable stock powder

1 packet

couscous

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

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

ras el hanout

Not included in your delivery

olive oil

1 unit

egg

(ContainsEggs)

¼ tsp

salt

2 tbs

water (for the sauce)

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3260 kJ
Fat28.1 g
of which saturates13.2 g
Carbohydrate72.5 g
of which sugars21.3 g
Dietary Fibre0 g
Protein52.4 g
Cholesterol0 mg
Sodium1370 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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

2

In a large bowl, combine the lamb mince, ras el hanout, egg, 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 lamb mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get about 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 plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes. Transfer to a plate.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, water (for the sauce) and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Bring to the boil, then reduce the heat to mediumlow and simmer until thickened, 4-6 minutes. Return the meatballs to the sauce and stir until coated. Stir through the butter until melted and 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 the remaining vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) 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 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 spinach couscous and ras el hanout lamb meatballs between bowls and spoon over any remaining sauce from the pan. Serve with the Greek yoghurt and toasted almonds.