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Tunisian-Spiced Meatballs

Tunisian-Spiced Meatballs

with Persian Jeweled Yellow Rice and Roasted Zucchini

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Move over, spaghetti, because we’re all about sweet and savory jeweled rice with our meatballs! Yep, the classic Italian dish took a trip East and it’s more delicious and flavorful than ever. To start, ground beef is mixed with Tunisian spice blend⁠—full of warm spices like coriander, smoked paprika, turmeric, cinnamon, and chili powder—then formed into meatballs. They’re roasted to perfection alongside onion wedges and zucchini. The veggies are then stirred into fluffy yellow rice studded with minced onion, sweet golden raisins, toasty almonds, and lemon zest. For a finishing touch, the dish is drizzled with a creamy lemon sauce. Sayonara, marinara!

Tags:Family friendly
Allergens:WheatMilkTree Nuts

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

1 unit

Red Onion

1 unit

Lemon

½ cup

Basmati Rice

1 ounce

Golden Raisins

1 teaspoon

Turmeric

1 unit

Chicken Stock Concentrate

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 tablespoon

Tunisian Spice Blend

4 tablespoon

Sour Cream

(ContainsMilk)

1 ounce

Sliced Almonds

(ContainsTree Nuts)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate75 g
Sugar19 g
Dietary Fiber8 g
Protein38 g
Cholesterol115 mg
Sodium940 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Large Bowl
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Adjust rack to top and middle position; preheat oven to 450 degrees. Wash and dry all produce. Trim and quarter zucchini lengthwise; slice crosswise into 1-inch-thick pieces. Halve and peel onion. Mince half the onion; slice remaining half into ½-inch-thick wedges. Zest and quarter lemon.

Cook Rice
Cook Rice
2

Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion; cook, stirring occasionally, until softened, 3-4 minutes. Stir in rice, raisins, turmeric, stock concentrate, and ¾ cup water (1½ cups for 4); season with salt and pepper. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Form Meatballs
Form Meatballs
3

Meanwhile, in a large bowl, combine beef, panko, Tunisian Spice, and 1 TBSP water (2 TBSP for 4 servings). Season with salt (we used ¾ tsp; use 1½ tsp for 4) and pepper. Form into 10-12 1½-inch meatballs (20-24 for 4). Place on a baking sheet.

Roast Veggies and Meatballs
Roast Veggies and Meatballs
4

On a second baking sheet, toss zucchini and onion wedges with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes. Roast meatballs on middle rack until browned and cooked through, 15-18 minutes.

Make Sauce
Make Sauce
5

Meanwhile, in a small bowl, combine sour cream and a squeeze of lemon juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish and Serve
Finish and Serve
6

Fluff rice with a fork; stir in roasted veggies, lemon zest, and half the almonds. (TIP: Transfer to a large bowl if the pot is overflowing.) Season with salt and pepper; divide between plates. Top with meatballs; drizzle with sauce and hot sauce to taste. Top with remaining almonds. Serve with remaining lemon wedges on the side.