Get ready to embark on a journey of bold flavours! Our juicy beef meatballs are paired with a savoury tomato passata sauce infused with aromatic spices. The fragrant & slightly sweet saffron couscous adds a luscious texture to the dish and creates the perfect base for the tender meatballs. Garnished with a sprinkle of fresh coriander to elevate all those complex & yummy flavours.
North African Beef Meatballs
North African Beef Meatballs
with saffron pearled couscous, a tomato passata sauce & golden sultanas
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Carrot
- Cinnamon Stick
- Cinnamon Sticks
- Free-Range Beef Mince
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Golden Water
- NOMU Moroccan Rub
- Onion
- Onions
- Pearled Couscous
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GOLDEN PEARLS
Place the rinsed couscous in a pot with the golden water and 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 10-15 minutes. Drain and toss through the sultanas, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Cover.
ALL THE AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Carrot and ¾ of the diced onion. Fry until starting to soften, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cinnamon stick, and 100ml of water. Simmer until slightly reduced and thickened, 5-6 minutes. Season with a sweetener, salt, and pepper. Don’t forget to remove the cinnamon stick!
NICE TO MEAT YOU
While the sauce is simmering, place the mince, the remaining Onion (to taste), and seasoning in a bowl. Mix until combined and form into 4-5 meatballs.
SMELLS SO GOOD…
Place a pan over medium-high heat with a drizzle of oil. When hot, add the meatballs and fry until browned and cooked through, 4-5 minutes (shifting as they colour).
BON VOYAGE!
Plate up the golden couscous. Serve with the tomato sauce topped with the meatballs. Sprinkle over the remaining coriander. Enjoy, Chef!
GOLDEN PEARLS
Place the rinsed couscous in a pot with the golden water and 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 10-15 minutes. Drain and toss through the sultanas, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Cover.
ALL THE AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Carrot and ¾ of the diced onion. Fry until starting to soften, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cinnamon sticks, and 200ml of water. Simmer until slightly reduced and thickened, 5-6 minutes. Season with a sweetener, salt, and pepper. Don’t forget to remove the cinnamon sticks!
NICE TO MEAT YOU
While the sauce is simmering, place the mince, the remaining Onion (to taste), and seasoning in a bowl. Mix until combined and form into 4-5 meatballs per portion.
SMELLS SO GOOD…
Place a pan over medium-high heat with a drizzle of oil. When hot, add the meatballs and fry until browned and cooked through, 4-5 minutes (shifting as they colour).
BON VOYAGE!
Plate up the golden couscous. Serve with the tomato sauce topped with the meatballs. Sprinkle over the remaining coriander. Enjoy, Chef!
GOLDEN PEARLS
Place the rinsed couscous in a pot with the golden water and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 10-15 minutes. Drain and toss through the sultanas, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Cover.
ALL THE AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Carrot and ¾ of the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cinnamon sticks, and 300ml of water. Simmer until slightly reduced and thickened, 6-8 minutes. Season with a sweetener, salt, and pepper. Don’t forget to remove the cinnamon sticks!
NICE TO MEAT YOU
While the sauce is simmering, place the mince, the remaining Onion (to taste), and seasoning in a bowl. Mix until combined and form into 4-5 meatballs per portion.
SMELLS SO GOOD…
Place a pan over medium-high heat with a drizzle of oil. When hot, add the meatballs and fry until browned and cooked through, 4-5 minutes (shifting as they colour). You may need to do this step in batches.
BON VOYAGE!
Plate up the golden couscous. Serve with the tomato sauce topped with the meatballs. Sprinkle over the remaining coriander. Enjoy, Chef!
GOLDEN PEARLS
Place the rinsed couscous in a pot with the golden water and 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 10-15 minutes. Drain and toss through the sultanas, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Cover.
ALL THE AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Carrot and ¾ of the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cinnamon sticks, and 400ml of water. Simmer until slightly reduced and thickened, 6-8 minutes. Season with a sweetener, salt, and pepper. Don’t forget to remove the cinnamon sticks!
NICE TO MEAT YOU
While the sauce is simmering, place the mince, the remaining Onion (to taste), and seasoning in a bowl. Mix until combined and form into 4-5 meatballs per portion.
SMELLS SO GOOD…
Place a pan over medium-high heat with a drizzle of oil. When hot, add the meatballs and fry until browned and cooked through, 4-5 minutes (shifting as they colour). You may need to do this step in batches.
BON VOYAGE!
Plate up the golden couscous. Serve with the tomato sauce topped with the meatballs. Sprinkle over the remaining coriander. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for North African Beef Meatballs?
The preparation time for North African Beef Meatballs with saffron pearled couscous, a tomato passata sauce & golden sultanas is between 30 and 45 minutes.
What is the total time required to make North African Beef Meatballs with saffron pearled couscous, a tomato passata sauce & golden sultanas?
The total time required to make North African Beef Meatballs with saffron pearled couscous, a tomato passata sauce & golden sultanas is between 35 and 55 minutes.
How many servings does North African Beef Meatballs provide?
4 servings
What are the main ingredients in North African Beef Meatballs?
Beef, Carrot, Cinnamon Stick, Cinnamon Sticks, Free-Range Beef Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Golden Sultanas, Golden Water, NOMU Moroccan Rub, Onion, Onions, Pearled Couscous, Tomato Passata
What is the nutritional information of North African Beef Meatballs?
Calories: 827, Carbs: 93 grams, Fat: grams, Protein: 40.7 grams, Sugar: 33 grams, Salt: 805 grams
How do I prepare North African Beef Meatballs?
GOLDEN PEARLS: Place the rinsed couscous in a pot with the golden water and 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 10-15 minutes. Drain and toss through the sultanas, ½ the chopped coriander, a drizzle of olive oil, and seasoning. Cover. ALL THE AROMATICS: Place a pan over medium heat with a drizzle of oil. When hot, add the diced carrot and ¾ of the diced onion. Fry until starting to soften, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cinnamon sticks, and 200ml of water. Simmer until slightly reduced and thickened, 5-6 minutes. Season with a sweetener, salt, and pepper. Don’t forget to remove the cinnamon sticks! NICE TO MEAT YOU: While the sauce is simmering, place the mince, the remaining onion (to taste), and seasoning in a bowl. Mix until combined and form into 4-5 meatballs per portion. SMELLS SO GOOD…: Place a pan over medium-high heat with a drizzle of oil. When hot, add the meatballs and fry until browned and cooked through, 4-5 minutes (shifting as they colour). BON VOYAGE!: Plate up the golden couscous. Serve with the tomato sauce topped with the meatballs. Sprinkle over the remaining coriander. Enjoy, Chef!
What should be prepared from my kitchen to make North African Beef Meatballs?
Beef, Carrot, Cinnamon Stick, Cinnamon Sticks, Free-Range Beef Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Golden Sultanas, Golden Water, NOMU Moroccan Rub, Onion, Onions, Pearled Couscous, Tomato Passata
How many calories does North African Beef Meatballs have?
827 calories
How much fat content does North African Beef Meatballs have?
grams
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