Meatballs and israeli couscous

Categories: Chicken breast recipes, Children's food, Ground beef recipes, Lunch Recipes, Main courses

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Meatballs and israeli couscous

Every mother has her own tricks up her sleeve. We all have super busy days where we can’t keep track of how fast the time flies. I glance and realize that the kids will be home from school soon and I haven’t made anything. This is when I use food that I’ve prepared in advance.
Something I’m really fond of doing is freezing meatballs. I make a large quantity, fry them and freeze them. You can also freeze them before you fry them but just make sure the meat is fresh.
All that’s left to do is to prepare the sauce and add the meatballs and the Israeli couscous. It took me around 20 minutes to make this meal and it was amazing.
There’s something magical about one-pot meals where all the flavors intermingle. The Israeli couscous soaks up the sauce and the meatballs lend their own special flavor.
Trust me when I tell you that these quick shortcut recipes are the ones that kids love best.

Makes 4 servings

Ingredients:

500 grams ground beef / ground chicken
1 carrot
1 onion
1 tsp paprika
1 Tbsp chicken bouillon
1/3 tsp ground black pepper
Salt (if needed, to taste)
For the sauce:
1 onion
1 Tbsp demerara sugar
1 tomato
1 tsp tomato paste
1 Tbsp sweet paprika
1 Tbsp honey
4.5 cups water
1 Tbsp chicken bouillon
1/3 tsp ground black pepper
Salt (if necessary, to taste)
1.5 cups Israeli couscous

Preparation:

1. Grate the vegetables. Mix all the meatball ingredients together and form into balls. Refrigerate for half an hour.

2.  For the sauce: Finely dice the onion, heat a pot with 2 Tbsp of oil and sauté the onion until golden. Add the sugar and mix until dissolved. Grate the tomatoes and add to the onion along with the tomato paste and the spices.

3. Add 2.5 cups of water, cook for two minutes and add the meatballs. Partially cover and cook for around 25 minutes.

*You can fry the meatballs in advance and then add to the sauce. Cooking time will be around 15 minutes. Deduct 1/2 cup of water from the beginning.

4. Add the Israeli couscous and the remaining water and bring to a boil. Cover and cook for 5 minutes and leave covered for another 10-15 minutes.

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