Ingredients
- 750g veal mince
- 2 tablespoons pine nuts, toasted
- 1 tablespoon Moroccan seasoning
- 40g baby spinach, finely chopped
- 2 tablespoons olive oil
- 1 1/2 cups couscous
- 1/4 cup currants
- 1 1/2 cups boiling water
- 1/4 cup fresh coriander leaves
- tzatziki dip, to serve
Method
- Step 1Combine mince, pine nuts, seasoning and spinach in a bowl. Using 2 tablespoons mixture at a time, form into 20 balls.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook meatballs for 6 to 7 minutes or until browned and cooked through.
- Step 3Meanwhile, place couscous and currants in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Add coriander. Stir with a fork to separate grains.
- Step 4Divide couscous between plates. Top with meatballs and tzatziki. Serve.
Nutrition
2865 kj
Energy
27.4g
Fat Total
6.9g
Saturated Fat
1.9g
Fibre
50.8g
Protein
154mg
Cholesterol
412mg
Sodium
57.6g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Make meatballs to the end of step 1. Place in single layers on sheets of freezer film in an airtight container. To thaw: Thaw in fridge for at least 6 hours before cooking. To cook: Continue recipe from step 2.
- Author: Kerrie Sun
- Image credit: Georgie Cole
- Publication: Super Food Ideas
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