Difficulty: Medium
Ready in: 40 minutes
Nutritional facts (est. per serving):
653kCal
31fat
56carb
39protein
5dietary fiber
Tools you will need:
Bowl
Large Nonstick Pan
Kettle
This BOX includes:
Beef Mince
Garlic Clove
Beef Stock Cube
Red Onion
Chopped Tomatoes
Basil
Italian Seasoning
Balsamic Vinegar
Parmesan Cheese
Couscous
Sugar
Cooking Instructions:
- Boil a kettle.
- Peel and finely slice the onion, peel and finely chop the garlic, pick the basil leaves from their stalks and chop the stalks finely.
- 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.
- 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.
- Chop the basil leaves roughly, keeping some aside for garnish.
- 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.
- 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!