Harissa Spiced Beef Meatballs
with green beans, cherry tomatoes and pearled couscous
Pork meatballs are given a Middle Eastern twist with the addition of harissa spice blend. Adding to the effect is a bed of fluffy couscous which is mixed through with fresh parsley, for a simultaneously satisfying and fresh meal.
Tags:
Spicy
•Protein Rich
Allergens:
Barley
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Passata
1 sachet(s)
Harissa Paste
1 unit(s)
Shallot
1 sachet(s)
Chicken Stock
5 grams
Parsley
125 grams
Cherry Tomatoes
100 grams
Green Beans
1 pack(s)
Breadcrumbs
150 grams
Couscous
240 grams
Irish Beef Mince
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Mango Chutney
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3465 kJ
Energy (kcal)828 kcal
Fat27.4 g
of which saturates9.3 g
Carbohydrate100 g
of which sugars30.6 g
Dietary Fiber6.3 g
Protein37.5 g
Salt3.1 g
Potassium287.5 mg
Calcium43.8 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the parsley (stalks and all).
- In a large bowl, combine the mince, breadcrumbs, 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and half the parsley.
- Season with harissa spice and pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.
2
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
3
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
4
- Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
- Halve, peel and chop the shallot into small pieces.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans, cherry tomatoes and shallot.
- Fry until starting to char, 3-4 mins. Season with salt and pepper and fry for 1 min.
5
- Add the passata, ½ tsp sugar (per 2P), 2 tbsp water (per 2P), remaining stock and cooked meatballs.
- Cover and simmer until the veg is tender, 4-5 mins.
- To finish, mix through the harissa paste, mango chutney and a knob of butter.
- Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.
TIP: Add less harissa if you don't like things spicy!
6
- Mix the remaining parsley into the couscous, fluffing it up as you go.
- Divide the herby couscous between deep plates or bowls.
- Top with the meatballs and veg, drizzling over any sauce remaining in the pan.
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