Receta Middle Eastern Meatballs With An Almond And Coriander Cousc

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Raciónes: 2

Ingredientes

Cost per serving $2.62 view details
  • 1 sm Onion
  • 1 x Garlic clove
  • 250 gm Lean beef mince
  • 25 gm Currants
  • 1/2 tsp Cumin seeds
  • 2 Tbsp. Flat leaf parsley, finely minced Salt and pepper
  • 2 Tbsp. Vegetable oil
  • 1 Tbsp. Vegetable oil
  • 1 sm Onion, finely minced
  • 1 x Garlic clove, crushed
  • 1 x 200 g can minced tomatoes
  • 1 Tbsp. Runny honey
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Cinnamon Salt and pepper
  • 400 ml Boiling water
  • 250 gm Couscous
  • 25 gm Butter
  • 50 gm Flaked almonds
  • 1 sm Bunc coriander Salt and pepper

Direcciones

  1. 1 Start by pouring the boiling water over the couscous and stir in 1/2 tsp salt and 1 tsp oil. Leave to stand for about five min.
  2. 2 For the Meatballs: Finely chop the onion and crush the garlic. Transfer to a large bowl.
  3. 3 Add in the beef mince, currants, cumin seeds, minced parsley and salt and pepper. Using your hands, combine all the ingredients.
  4. 4 Pull off small pcs of the mix and roll in your hands to make balls approximately 4cm/1 1/2" in size. Make five balls and set aside.
  5. 5 Heat a small saute/fry pan for the sauce and add in the vegetable oil. Add in the minced onion and crushed garlic and fry for 1-2 min.
  6. 6 Heat a frying pan with 2 tbsp oil and add in the meatballs. Cook for a minute on each side till golden brown. Place a lid on the pan and cook for 7-8 min.
  7. 7 Add in the minced tomatoes, runny honey, chilli flakes and cinnamon to the onions, and simmer the sauce gently for 4-5 min. Season to taste.
  8. 8 Heat a small frying pan and add in the flaked almonds. Fry for 1-2 min till lightly golden brown. Finely chop the coriander, reserving a sprig to garnish. Roughly chop the almonds.
  9. 9 Take the couscous out of the microwave and carefully remove the clingfilm. Fluff with a fork and add in the minced almonds, coriander, salt and pepper. Place a mound of couscous onto the serving plate. Top with the meatballs, cover with the sauce and garnish with the coriander sprig.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 675g
Recipe makes 2 servings
Calories 1152  
Calories from Fat 490 43%
Total Fat 55.45g 69%
Saturated Fat 15.88g 64%
Trans Fat 1.7g  
Cholesterol 112mg 37%
Sodium 328mg 14%
Potassium 1084mg 31%
Total Carbs 119.51g 32%
Dietary Fiber 10.6g 35%
Sugars 13.93g 9%
Protein 43.8g 70%
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