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!
Pearled Couscous - 75ml
Golden Water - 50ml
Golden Sultanas - 20g
Fresh Coriander - 4g
Carrot - 120g
Onion - 1
Garlic Clove - 1
NOMU Moroccan Rub - 10ml
Tomato Passata - 100ml
Cinnamon Stick - 1
Free-range Beef Mince - 150g
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!
Pearled Couscous - 150ml
Golden Water - 100ml
Golden Sultanas - 40g
Fresh Coriander - 8g
Carrot - 240g
Onion - 1
Garlic Cloves - 2
NOMU Moroccan Rub - 20ml
Tomato Passata - 200ml
Cinnamon Sticks - 2
Free-range Beef Mince - 300g
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!
Pearled Couscous - 225ml
Golden Water - 150ml
Golden Sultanas - 60g
Fresh Coriander - 12g
Carrot - 360g
Onions - 2
Garlic Cloves - 3
NOMU Moroccan Rub - 30ml
Tomato Passata - 300ml
Cinnamon Sticks - 3
Free-range Beef Mince - 450g
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!
Pearled Couscous - 300ml
Golden Water - 200ml
Golden Sultanas - 80g
Fresh Coriander - 15g
Carrot - 480g
Onions - 2
Garlic Cloves - 4
NOMU Moroccan Rub - 40ml
Tomato Passata - 400ml
Cinnamon Sticks - 4
Free-range Beef Mince - 600g
Woolies Products in this dish
