I suppose using pre-made meatballs is slightly cheating but this is a nice quick way of making a meatball dish without having to get your hands all dirty mixing fresh meatballs. Delicious beef meatballs cooked in a spicy tomato sauce, served with coriander and toasted pine nut cous cous. Mmmmm. The dukka spice mix recipe can be found on my Mushroom and Chickpea Tagine recipe. it is essentially a ground blend of toasted cumin, coriander and sesame seeds.
Spiced Beef Meatballs, served with lime and coriander couscous (serves 2)
Meatballs and Sauce
3 tbsp olive oil
12 Sainsbury’s beef meatballs (they are small and come in packs of 20)
1 red onion, diced
3 cloves garlic, crushed
2 tsp dukka
1 tin chopped tomatoes
1 green chilli, diced
1.5 tsp sugar
100ml beef stock
Salt and pepper to taste
Lime, coriander and toasted pine nut couscous
120g cous cous
150ml boiled water
Knob of butter
Juice of ½ lime, or 1 tbsp lime juice
Handful fresh coriander, roughly chopped
30g pine nuts, toasted
½ tsp dukka
Salt and pepper to taste
1. In a deep frying pan, heat the oil on a high heat and brown the meatballs evenly (this should take about 5 minutes). Remove the meatballs and set aside. Lower the temperature a little and sauté the red onion and garlic, covered, for 5 minutes, until softened.
2. Stir in the dukka and stir for 1 minute. Add the tomatoes, chilli and sugar, stir in and cook covered for 5 minutes, stirring occasionally.
3. Cool down this mixture slightly and blend in a food processor. Return the blended mixture to the pan, along with the beef stock and the reserved meatballs. Cook the mixture on a high heat for 10 minutes, stirring occasionally.
4. Meanwhile, pour the couscous into a mixing bowl. Pour over the boiling water, add a knob of butter, and cover. It should take about 5 minutes to absorb all the liquid. Add the lime juice, coriander, pine nuts and dukka, and “fluff up” the couscous with a fork.
5. Season the meatballs and couscous to taste and serve!
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