Tunisian Venison & Beef Meatballs
with Currant Couscous & Yoghurt
- Milk
- Gluten(Wheat)
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
Two types of meat in one meatball, yes it can and has been done with venison and beef mince. The Tunisian seasoning really glows when you scoop up a meatball with the fluffy couscous. Fingers crossed you get a currant or two on your spoon! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
carrot
1
tomato
1 bag
baby spinach leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
Venison & Beef Mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Tunisian seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
1
egg
(Contains: Eggs; )
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot (see ingredients). • Roughly chop tomato and baby spinach leaves.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until softened, 3-4 minutes. • Add chicken-style stock powder, currants and the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• In a medium bowl combine venison & beef mince, Tunisian seasoning, fine breadcrumbs, the egg, and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the couscous, add radish, baby spinach and a drizzle of white wine vinegar. Toss to combine and season with salt and pepper.
• Divide currant couscous between bowls. • Top with venison and beef meatballs • Dollop with Greek-style yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Tunisian seasoning perfectly complements the venison, creating a delicious and unique taste experience.
- Ease of prep: Quick and simple to prepare, this recipe is great for busy weeknights and fun for the whole family.
- Suggestions: Consider adding lemon juice instead of white wine vinegar for extra zing; some found roasting extra vegetables improved the meal.
- Portions: Several customers mentioned the portion size was smaller than expected, particularly for the meatballs.
