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Veal meatballs in cannellini and tomato sauce with couscous
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2 tbsp essential Waitrose olive oil
2 onions, grated
2 garlic cloves, crushed
400g chopped tomatoes
400g can cannellini beans, drained and rinsed
½ tsp caster sugar
½ x 15g pack oregano, leaves picked
400g pack Waitrose 1 British veal mince
½ lemon, zest
6 sage leaves, finely chopped
150ml fresh chicken stock (or water)
450g essential Waitrose spinach
1. In a large pan, heat 1 tbsp oil and soften 1 onion and 1 garlic clove for 1-2 minutes. Add the tomatoes, beans, sugar and oregano. Stir in 200ml water; season. Simmer for 20 minutes, stirring occasionally.
2. Meanwhile, in a bowl, mix the veal, remaining onion and garlic, lemon zest and sage; season. With damp hands, roll the mixture into 12-14 balls. Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Cook the meatballs (in batches if needed), turning, for 5-10 minutes, until browned.
3. Bring the stock (or water) to a boil. Put the couscous in a heatproof bowl and season. Pour over the hot stock, cover with cling film and set aside for 10 minutes. Put the spinach in a large colander and pour over a kettle of just-boiled water to wilt. Refresh under cold water, squeeze out the liquid and set aside on kitchen paper.
4. When the sauce is ready, add the meatballs, cover and simmer for a further 5-10 minutes, until cooked through. Fluff up the couscous with a fork, then roughly chop the spinach and stir it through; season. Divide between 4 warm bowls and top with the meatballs and sauce.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.