North African Beef Meatball & Eggplant Mezze
with Mint Mayo & Zesty Couscous
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
A pungent blend of warm, earthy, floral spices, ras el hanout means top shelf in Arabic. It infuses pan-browned beef meatballs that join discs of roasted eggplant for a marvellous mezze. Give it all a drizzle of spiced mayo with lemon and mint.
We will send you:
- 250g Canadian-raised lean ground beef
- 90g Baby greens (baby spinach or kale)
- 1 Eggplant
- 1 Lemon
- 2 Garlic cloves
- 14g Mint
- 20g Panko
- 60ml Mayonnaise
- 100g Couscous
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Eggs • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Small pot (or kettle)
Zester
1 or 2 Eggs
Total Fat
51 g
Saturated Fat
11 g
Sodium
370 mg
Total Carb
58 g
Sugars
6 g
Protein
38 g
Fibre
8 g
Preparation
Roast the eggplant
- Preheat the oven to 450°F.
- Cut the eggplant crosswise into ½ inch pieces.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 20 min., until tender.
Prepare & cook the meatballs
- Meanwhile, zest and quarter the lemon.
- Mince the garlic.
- In a large bowl, combine the beef, panko, ½ the lemon zest, ½ the garlic, 1 egg (double for 4 portions), ½ the red ras el hanout and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
Cook the couscous
- Meanwhile, roughly chop the spinach.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a second large bowl, combine the couscous and boiling water. Cover and let sit for 5 min.
- In a small pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the spinach and remaining lemon zest. Sauté, 1 to 2 min., until the spinach has wilted.
- Transfer to the bowl of couscous; stir well.
Make the spiced mayo
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the mayo, 1 tbsp water (double for 4 portions), the juice of ½ the lemon wedges, ½ the mint and the remaining red ras el hanout.
Plate your dish
- Divide the couscous between your plates.
- Top with the meatballs and eggplant.
- Drizzle with the spiced mayo.
- Garnish with the remaining mint and lemon wedges. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
