topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tunisian-Spiced Meatballs

Tunisian-Spiced Meatballs

with Persian Jeweled Yellow Rice and Roasted Zucchini

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!

Family Friendly
Tree Nuts

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

Total Time45 minutes
Prep Time


serving amount

1 unit


1 unit

Red Onion

1 unit


½ cup

Basmati Rice

1 ounce

Golden Raisins

1 teaspoon


1 unit

Chicken Stock Concentrate

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Tunisian Spice Blend

4 tablespoon

Sour Cream

(Contains Milk)

1 ounce


(Contains Tree Nuts)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ 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.


Small pot
Large Bowl
Baking Sheet
Small Bowl



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

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

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

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

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

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.