Difficulty: Medium

Ready in: 40 minutes

Nutritional facts (est. per serving):





5dietary fiber

Tools you will need:


Large Nonstick Pan


This BOX includes:

Beef Mince

Garlic Clove

Beef Stock Cube

Red Onion

Chopped Tomatoes


Italian Seasoning

Balsamic Vinegar

Parmesan Cheese




 Cooking Instructions:

  1. Boil a kettle.
  2. Peel and finely slice the onion, peel and finely chop the garlic, pick the basil leaves from their stalks and chop the stalks finely.
  3. To prepare the Polpette, in a bowl, combine the beef mince with the chopped basil stalks and season with salt and pepper. Mix until combined then roll into 6 meatballs. Heat a large, nonstick pan with a matching lid, 1 tbsp olive oil over a high heat. Once hot, add the meatballs and cook for 2-3 minutes, turning occasionally with tongs until browned on all sides. Once browned, set aside on a plate.
  4. To prepare the tomato and couscous broth, return the pan to a medium-low heat. Once hot, add the chopped onion with a pinch of salt and cook for 3 minutes or until softened. Add the chopped garlic and cook for a further 1 minute. Add the chopped tomatoes, balsamic vinegar, Italian seasoning, beef stock cube, 1 tsp sugar and 600ml boiled water. Stir until combined, then bring to the boil over a high heat. Once boiling, add the couscous and cook for 5 minutes or until beginning to soften.
  5. Chop the basil leaves roughly, keeping some aside for garnish.
  6. Add the Polpette to the tomato and couscous broth pan and cook, covered, for 7-8 minutes or until cooked through. Season with salt and pepper.
  7. Remove the pan from the heat and stir the chopped basil through. Serve the tomato and couscous broth in bowls topped with the Polpette. Garnish with the reserved basil leaves and sprinkle with cheese. Enjoy!



Beef Polpette

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