Lebanese Style Meatballs in Tomato Sauce
with Spinach, Couscous and Flaked Almonds
These delicious Lebanese Style Meatballs in Tomato Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Chicken Stock Paste
2
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Shawarma Seasoning Mix
240
British Beef Mince
1
Carrot
1
Tomato Passata
10
Beef Stock Paste
40
Baby Spinach
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
240
Boiled Water for the Couscous
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
¾
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Put the couscous in a bowl. Pour the boiled water for the couscous (see pantry for amount) and chicken stock paste into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) with a quarter of the shawarma seasoning mix, then add the beef mince and half the garlic.
Season with pepper and mix together with your hands.
Roll into even-sized balls, 5 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, bake the meatballs on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, trim the carrot, then coarsely grate (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the grated carrot, remaining shawarma seasoning mix and remaining garlic. Fry until fragrant, 1-2 mins.
Stir in the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts). Cook until thickened, 6-7 mins.
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Once the meatballs are cooked, stir them through the sauce. Taste and season with salt and pepper if needed.
When ready, fluff up the couscous with a fork and share between your bowls.
Top with the fragrant Lebanese style meatballs, spooning over the sauce from the pan.
Scatter over the flaked almonds to finish.
Enjoy!
