Tunisian-Spiced Meatballs
with an Apricot Glaze, Roasted Carrots & Scallion Couscous
Obsessed with meatballs but ready to break out of your usual routine? This ballin’ dish has just the thing. Here, we’ve ditched marinara sauce and spaghetti for savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisan spices. As a bonus, there’s a side of tender, roasted carrots. Prepare yourself for a flavor explosion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 unit
Lemon
2 unit
Apricot Jam
2 unit
Chicken Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains Wheat)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon. • In a small bowl, combine jam, half the stock concentrates (you’ll use the rest later), and ¼ cup water (1⁄3 cup for 4 servings).
• Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. • Stir in ¾ cup water (1½ cups for 4) and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, in a large bowl, combine beef*, scallion whites, panko, Tunisian Spice, and ¾ tsp salt (1½ tsp for 4 servings). Season with pepper. • Form into 10-12 (20-24 for 4) 1½-inch meatballs.
• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more. • Stir in a squeeze of lemon juice to taste. TIP: If glaze is too thick, add a splash of water.
• Fluff couscous with a fork; stir in lemon zest, half the scallion greens, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.
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