Oven-Baked Beef Meatballs
with Roast Veggie Couscous- Wheat
- Gluten
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
250 g
Beef Mince
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Tomato Sugo
(Contains: Wheat, Gluten, May contain traces of allergens; )
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Parsley
1
Carrot
1
Leek
1 sachet
Italian Herbs
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg. Season with salt and pepper. • Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs (4-5 per person). Transfer meatballs to a baking dish, then drizzle with olive oil and bake until golden, 15-20 minutes.
• While the meatballs are baking, roughly chop carrot into bite-sized chunks. Slice leek into thick rounds. Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, boil the kettle. • When the veggies have 10 minutes cook time remaining, place couscous in a medium bowl, then sprinkle over vegetable stock powder. Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork, then stir through baby spinach leaves.
• Remove meatballs from the oven, then stir through tomato sugo, Italian herbs (see ingredients), the water and a drizzle of balsamic vinegar. • Return meatballs to the oven and bake until sauce is slightly thickened, 5-8 minutes. • When the veggies are done, add them to the couscous and stir to combine. Season to taste.
• Divide roast veggie couscous between bowls. • Top with oven-baked beef meatballs and spoon over sauce. • Tear over basil to serve. Enjoy!
