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Chermoula meatballs

Chermoula meatballs

Herby lamb meatballs nestled in a zingy North African-spiced tomato sauce courtesy of Cooks’ Ingredients Chermoula Paste. If you’re cooking for two, the leftover stew reheats well or can be frozen.

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HealthyHigh protein3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

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Ingredients

  • ½ tbsp Essential Olive Oil
  • 500g pack Essential British Lamb Meatballs
  • 1 large red onion
  • 2 orange or yellow peppers
  • 95g jar Cooks’ Ingredients Chermoula Paste
  • 2 x 400g cans chopped tomatoes
  • 2 x 300g pouches Cauliflower, Kale & Couscous
  • ½ x 25g pack mint, leaves picked

Method

  1. Heat the oil in a large, high-sided, nonstick frying pan and cook the meatballs over a medium-high heat for 6-8 minutes, turning regularly, until browned on all sides.

  2. Meanwhile, slice the red onion and peppers. When the meatballs are browned, use a slotted spoon to transfer to a plate. Discard any excess fat from the pan, leaving about 1 tbsp. Reduce the heat to medium, add the onion and peppers and fry for 5 minutes, stirring occasionally, until softened. Stir in the chermoula paste; cook for 2 minutes, stirring. Tip in the tomatoes, return the meatballs to the pan and season. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the meatballs are cooked through and piping hot with no pink meat.

  3. Meanwhile, microwave the cauliflower, kale and couscous pouches for 4-5 minutes, or until piping hot. Leave to stand for 1 minute. Chop most of the mint; stir through the meatballs. Scatter with the rest of the mint leaves and serve with the couscous.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,502kJ/ 598kcals

Fat

27g

Saturated Fat

8.2g

Carbohydrates

50g

Sugars

19g

Fibre

12g

Protein

34g

Salt

1.3g

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