Chermoula meatballs

Name: Chermoula meatballs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: ½ tbsp Essential Olive Oil; 500 g pack Essential British Lamb Meatballs; 1 large red onion; 2 orange or yellow peppers; 95 g jar Cooks’ Ingredients Chermoula Paste; 400 g cans chopped tomatoes; 300 g pouches Cauliflower, Kale & Couscous; 25 g pack mint, leaves picked

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.

5 out of 5 stars(1) Rate this recipe

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

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.
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.
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.