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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Tunisian Spice Blend
• 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.
• 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.
• 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.
• 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).
• 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.
• 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.