Meatballs with an Apricot Glaze
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Meatballs with an Apricot Glaze

Meatballs with an Apricot Glaze

plus a side of Roasted Carrots & Scallion Couscous

Obsessed with meatballs but ready to break out of your usual routine? This ballin’ dish has just the thing. Here, we’ve ditched marinara sauce and spaghetti for savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisan spices. As a bonus, there’s a side of tender, roasted carrots. Say hasta la vista to pasta and prepare yourself for a flavor explosion.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 unit


4 tablespoon

Apricot Jam

2 unit

Chicken Stock Concentrate

½ cup

French Couscous

(Contains Wheat)

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Tunisian Spice Blend

Not included in your delivery



1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories910 kcal
Energy (kJ)0 kJ
Fat43 g
Saturated Fat18 g
Carbohydrate105 g
Sugar38 g
Dietary Fiber10 g
Protein35 g
Cholesterol130 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Small pot
Large Bowl
Large Pan


Prep & Mix Glaze

• Preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and slice 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). Set aside.

Roast Carrots

• 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.

Cook Couscous

• Meanwhile, in a small pot, combine remaining stock concentrates, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then immediately stir in couscous, cover, and remove from heat. • Let stand off heat until ready to serve.

Mix & Form Meatballs

• 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 1½-inch meatballs (20-24 for 4).

Cook & Glaze 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.

Finish & Serve

• Fluff couscous with a fork; stir in lemon zest, half the scallion greens, and 2 TBSP butter (3 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.