Ingredients
600g beef mince
2 tbsp tomato paste
2 tbsp water
½ cup breadcrumbs or cornflake crumbs
2 cups beef stock
2 cups couscous
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
½ cup flat leaf parsley leaves
chopped
Allergy Advice
Contains Gluten
Equipment
- 1 large bowl
- 1 non-stick frypan
- 1 small saucepan
- 1 fork
Instructions
- Combine mince, tomato paste, water and crumbs in a large bowl. Mix well and form 2 tablespoonfuls of mixture into small meatballs. This should make about 20 meatballs.
- Heat a non-stick frypan to medium heat. Add oil and cook meatballs until browned on all sides and cooked through.
- Bring stock to the boil in a small saucepan, stir in couscous and spices and turn off heat. Leave to absorb stock for 5 minutes, then use a fork to separate the couscous grains, stir in oil and parsley.
- Serve meatballs with couscous.
Notes
Tip
The sweet-spicy couscous is a nice contrast to the meatballs.
Tip
Try serving the meatballs with toothpicks on the side the kids will have a ball stabbing the meatballs.
Variation
Leftover meatballs can be reheated the next night and presented as mini cheeseburgers.
Storage
Store leftover meatballs in an airtight container in the refrigerator.
