HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTunisian Spiced Meatballs
Tunisian-Spiced Meatballs

Tunisian-Spiced Meatballs

with an Apricot Glaze, Roasted Carrots & Scallion Couscous

Read more

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. 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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


2 unit


1 unit


2 unit

Apricot Jam

2 unit

Chicken Stock Concentrate

2.5 ounce

Israeli Couscous


10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs


1 tablespoon

Tunisian Spice Blend

Not included in your delivery

Kosher Salt


1 tablespoon

Cooking Oil

2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories870 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate91 g
Sugar31 g
Dietary Fiber10 g
Protein34 g
Cholesterol135 mg
Sodium1120 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Small pot
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut 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).


• 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, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. • Stir in ¾ cup water (1½ cups for 4) and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.


• While couscous cooks, 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 (20-24 for 4) 1½-inch 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.


• Fluff couscous with a fork; stir in lemon zest, half the scallion greens, and 1 TBSP butter (2 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.