Moroccan-Spiced Turkey Meatballs in Tomato Sauce
with Carrots and Couscous- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
Tender, spiced meatballs, carrots and spinach find a happy home in this robust tomato stew! The secret ingredient in this North African-inspired dish is fig spread; it brings a delicious touch of sweetness. Fluffy, buttery couscous is the perfect side for soaking it all up!
Ingredients
250 g
Ground Turkey
2 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
½ cup
Couscous
(Contains: Wheat)
113 g
Carrot, chopped
56 g
Baby Spinach
1 tbsp
Moroccan Spice Blend
7 g
Parsley
2 tbsp
Fig Spread
370 mL
Crushed Tomatoes
1 tbsp
Garlic Puree
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Line a baking sheet with parchment paper. Set aside. Combine turkey, breadcrumbs, half the Moroccan Spice Blend, half the garlic puree, 1/4 tsp salt and 1/8 tsp pepper (dbl both for 4 ppl) in a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 for 4 ppl), then arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, add 2/3 cup water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, add crushed tomatoes, 1/4 cup water (dbl for 4 ppl), remaining garlic puree, remaining Moroccan Spice Blend and fig spread. Cook until sauce thickens slightly, 4-5 min. Season with salt and pepper, to taste.
Meanwhile, roughly chop parsley. Roughly chop spinach.
Add spinach and meatballs to the pan with sauce. Cook, stirring often, until spinach wilts and meatballs are coated with sauce, 1-2 min.
Fluff couscous with a fork, then stir in half the parsley. Season with salt and pepper, to taste. Divide couscous between bowls. Top with meatballs and tomato sauce, then sprinkle with remaining parsley.
