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Meatballs With Israeli Couscous
Meatballs with Israeli couscous is a wonderful recipe for lunch that your kids will love.
This recipe has accompanied me for years — my kids grew up on it.
These meatballs are made of simple ingredients everyone has at home, you don’t even need to use eggs. Also, the cooking process is quick and easy.
If you’re having a long and busy day, when you need to make something quick — this recipe is perfect for you.
The meatballs are soft and perfect for children. Everything is made in one single pot with an incredible sauce. This dish is not just for children 🙂
25 Meatballs
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 cilantro
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 until a smooth mixture and make small balls. Preheat another pan on medium heat with 3 – 4 tablespoons of oil. Flatten the balls lightly, but not too much, so they keep their round shape. Fry until they turn lightly golden on both sides.
3.) Making the sauce:
Back to the original pan, add the garlic and fry until it turns lightly golden. Add the tomato cubes, water, tomato paste, sugar and spices. Fry for about 10 minutes on medium heat.
4.) Add the meatballs to the sauce, lightly shake and cook for 2 – 3 minutes. Add the Israeli couscous along with 2 cups of water, boil, cover, reduce the heat and cook for about 10 minutes. Turn the heat off and keep it covered for another 10 minutes.
