Meatballs with an Apricot Glaze
plus a side of Roasted Carrots & Scallion Couscous
- Wheat
- Milk
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.
Ingredients
unit
Apricot Jam
ounce
Carrot
unit
Chicken Stock Concentrate
unit
Lemon
ounce
Ground Beef
ounce
French Couscous
cup
Panko Breadcrumbs
(Contains: Wheat)
unit
Scallions
tablespoon
Tunisian Spice Blend
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the apricot glaze and Tunisian spices, though some found the meatballs too sweet or strongly spiced.
- Ease of prep: Several noted it was quick and easy to make, though a few mentioned it took longer than expected.
- Suggestions: Consider reducing the amount of Tunisian spice for milder flavor; some preferred baking the meatballs instead of pan-frying.
- Leftovers: The meatballs reheated well, with some saying they tasted even better the next day.
- Sides: Many enjoyed the lemony couscous, though some preferred rice or pearl couscous instead of the French variety.
