Moroccan Meatballs

15 mins active prep time, 4 servings

Another simple and fun to cook meal to spice up the weekly dinner rotation (literally!). Don't be afraid to get your hands stuck into this one, enjoy the process of creating these meatballs from scratch.

Ingredients (included in delivery)

- 500g beef mince
- 1 red onion
- 2 cm piece ginger, peeled and grated
- 1 clove of garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 400g canned chopped tomatoes
- 120g cherry tomatoes, halved
- fresh continental parsley, roughly chopped
- 1 cup couscous

Ingredients (pantry items)

- 2 tbsp olive oil
- 2 tsp ground cumin

What you'll need

olive oil, ground cumin

Instructions

1. Make the meatballs

In a bowl, combine the mince, onion, ginger, garlic, chilli and cumin. Season to taste. Roll the mixture into balls, 1 tablespoon at a time.
2. Cook the meatballs

Heat the oil in a non-stick frying pan on medium. Cook the meatballs, turning occasionally until browned. Stir in canned tomatoes. Add water along with cherry tomatoes. Add fresh parsley and stir.
3. Simmer

Bring to the boil then reduce heat to low. Simmer, uncovered, for 15-20 minutes, or until meatballs are cooked through and the sauce thickens.
4. Cook couscous

Meanwhile, place the couscous in a large bowl and cover with the same amount of boiling water. Cover and set aside for 5 minutes. Fluff couscous with a fork to separate grains.
5. Chargrill zucchini

Heat a chargrill pan on high. Add zucchini and cook for a few minutes each side until you achieve good chargrill marks. Remove from the heat.
6. Serve

Serve meatballs on a bed of couscous and a side of grilled zucchini.