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Meatballs and Israeli Couscous
One of my favorite things to do is freezing meatballs — I make some, fry and freeze. Of course you can freeze without frying, just make sure that the meat stays fresh.
Now all that’s left for me to do is make the sauce and add the meatballs along with the Israeli
couscous. It took me about 20 minutes to make and it turned out great.
There’s something magical about meals in one pot — all of the flavors blend with each other, the Israeli couscous absorb the sauce and the meatballs give their own great taste.
4 Servings
Ingredients:
500 g ground beef
Coarsely grated carrots in large pieces
Onion, diced into small cubes
Egg L
70 g flour (half a cup)
Spices:
A teaspoon of Moroccan sweet paprika
Half a teaspoon of chicken grill
3/4 tbsp. Soup
1/3 tsp. black pepper
Half a teaspoon of salt
A cup and a half of flakes (the type doesn’t matter)
A cup and a half of tap water
Sauce:
Medium onion, chopped small
A tablespoon of brown demerara sugar / a tablespoon of date honey
2 medium ripe and soft tomatoes, chopped small
A tablespoon of tomato paste
Finely chopped hot pepper (optional)
A cup of water
A teaspoon of sugar
Spices:
A tablespoon of Moroccan sweet paprika
A cup of water
3/4 tbsp. Soup
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1.) Making the meatballs:
Preheat a pan on medium heat with 2 – 3 tablespoons of oil. Fry both of the onions (one for the sauce) until they turn golden. Turn the heat off, transfer one onion to a bowl and leave the other one in the pan.
2.) Add the rest of the ingredients to the bowl, mix to a smooth mixture, make balls, flatten a little and cool for 30 minutes.
Add to the fried onion in the pan the tomato cubes, tomato paste, date honey, spicy pepper, water and spices. Boil, reduce the heat to medium and cook for 10 minutes.
4.) Meanwhile, while the sauce cooks, preheat a pan on medium heat with 4 – 5 tablespoons of oil, fry the meatballs until they turn lightly golden on both sides and transfer them to the warm sauce.
5.) Cook for about 10 minutes and lightly shake the pan sometimes. Add the Israeli couscous along with the water, boil, cover, reduce the heat, cook for 10 minutes, turn the heat off and leave it covered for another 10 minutes.
