Tunisian-Spiced Meatballs
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Tunisian-Spiced Meatballs

Tunisian-Spiced Meatballs

with Apricot Glaze, Roasted Broccoli & Scallion Couscous

Obsessed with meatballs but ready to break out of your usual routine? This 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 Tunisian spices. As a bonus, there’s a side of tender, roasted broccoli. 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


serving amount

8 ounce


2 unit


1 unit


2 unit

Apricot Jam

2 unit

Chicken Stock Concentrate

2.5 ounce

Israeli Couscous

(Contains Wheat)

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Tunisian Spice Blend

Not included in your delivery



1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories870 kcal
Fat49 g
Saturated Fat18 g
Carbohydrate76 g
Sugar27 g
Dietary Fiber6 g
Protein34 g
Cholesterol130 mg
Sodium1000 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 Bowl
Baking Sheet
Small pot
Large Bowl
Large Pan


Prep & Mix Glaze

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. 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).

Roast Broccoli

• Toss broccoli on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 15-20 minutes.

Cook Couscous

• 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 concentrate. 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.

Mix & Form Meatballs

• While couscous cooks, in a large bowl, combine beef*, scallion whites, panko, Tunisian Spice Blend, and ¾ tsp salt (1½ tsp for 4 servings). Season with pepper. • Form into 10-12 1½-inch meatballs (20-24 for 4).

Cook & Glaze 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.

Finish & Serve

• 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, broccoli, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160º.