Waitrose and Partners
Veal meatballs in cannellini and tomato sauce with couscous

Veal meatballs in cannellini and tomato sauce with couscous

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp Essential 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)
  • 200g couscous
  • 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.


Typical values per serving when made using specific products in recipe


2,012kJ/ 479kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating