Tunisian-Spiced Meatballs with an Apricot Glaze, Roasted Car

• porções: 2 servings
• tempo ativo: 30 minutes
• tempo total: 30 minutes

Ingredientes

12 ounce Carrots

2 unit Scallions

1 unit Lemon

2 unit Apricot Jam

2 unit Chicken Stock Concentrate

2 ½ ounce Israeli Couscous

10 ounce Ground Beef

¼ cup Panko Breadcrumbs

1 tablespoon Tunisian Spice Blend

Salt

Pepper

1 tablespoon Cooking Oil

2 tablespoon Butter

Instruções

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon. • In a small bowl, combine jam, half the stock concentrates (you’ll use the rest later), and ¼ cup water (1⁄3 cup for 4 servings).

• Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. • Stir in ¾ cup water (1½ cups for 4) and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, in a large bowl, combine beef*, scallion whites, panko, Tunisian Spice, and ¾ tsp salt (1½ tsp for 4 servings). Season with pepper. • Form into 10-12 (20-24 for 4) 1½-inch meatballs.

• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more. • Stir in a squeeze of lemon juice to taste. TIP: If glaze is too thick, add a splash of water.

• Fluff couscous with a fork; stir in lemon zest, half the scallion greens, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

Nutrição

• Calorias: 870 kcal
• Gordura Total: 43 g
• Gordura Saturada: 18 g
• Colesterol: 130 mg
• Sódio: 1200 mg
• Carboidrato Total: 90 g
• Fibra Dietética: 10 g
• Açúcares Totais: 30 g
• Proteína: 34 g