Meatballs in Tomato Sauce with Couscous

Name: Meatballs in Tomato Sauce with Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 500 grams Ground Beef; 50 grams Breadcrumbs; 1 Egg; 1 Onion; 4 cloves Garlic; 15 grams Parsley; 30 milliliters Olive Oil; 800 grams Crushed Tomatoes; 5 grams Dried Oregano; 2 grams Sugar; 10 grams Fresh Basil; 200 grams Couscous; 250 milliliters Hot water or vegetable broth; 10 grams Butter; 7 grams Salt; 4 grams Black Pepper

50 min·47 Views

Flora Petrova

352 Recipes

Meatballs simmered in a rich, flavorful tomato sauce with fluffy couscous.

Allergens

Halal

2,485kcal

4 Portions · 1,866 g

Protein

144 g

Carbohydrates

205 g

Fat

113 g

Fiber

31 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Ground Beef500 grams
Breadcrumbs50 grams
Egg1
Onion1
Garlic4 cloves
Parsley15 grams
Olive Oil30 milliliters
Crushed Tomatoes800 grams
Dried Oregano5 grams
Sugar2 grams
Fresh Basil10 grams
Couscous200 grams
Hot water or vegetable broth250 milliliters
Butter10 grams
Salt7 grams
Black Pepper4 grams

Preparation

1
Finely chop half of the onion and two garlic cloves for the meatballs. Chop the remaining half of the onion and two garlic cloves for the sauce. Roughly chop the fresh parsley and basil.
2
In a large bowl, combine the ground beef, finely chopped onion (for meatballs), minced garlic (for meatballs), breadcrumbs, egg, chopped parsley, 3g of salt, and 2g of black pepper. Mix thoroughly until all ingredients are well incorporated.
3
Roll the mixture into small, bite-sized meatballs, about 3-4 cm in diameter. You should get approximately 20-25 meatballs.

Cooking the Meatballs and Sauce

4
Heat a large pot or deep skillet over medium-high heat. Add the meatballs in batches and brown them on all sides. They don't need to be cooked through, just nicely browned. Remove the browned meatballs and set them aside.
5
In the same pot, add 30 ml of olive oil. Add the remaining chopped onion (for sauce) and sauté for 3-5 minutes until softened and translucent. Add the remaining minced garlic (for sauce) and cook for another minute until fragrant.
5 min
6
Pour in the crushed tomatoes. Stir in the dried oregano, sugar, 4g of salt, and 2g of black pepper. Bring the sauce to a gentle simmer.
7
Carefully add the browned meatballs back into the simmering tomato sauce. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the meatballs are cooked through and tender, and the sauce has thickened slightly.
25 min
8
Stir in the chopped fresh basil during the last 5 minutes of simmering for extra freshness and aroma.
5 min

Preparing the Couscous

9
While the meatballs are simmering, prepare the couscous. In a medium bowl, combine the couscous with 2g of salt and the butter (or a drizzle of olive oil).
10
Pour the hot water or vegetable broth over the couscous, ensuring it is just covered. Cover the bowl tightly with a lid and let it sit for 5 minutes, or according to package instructions, until the liquid is absorbed.
5 min
11
Fluff the couscous with a fork before serving to separate the grains.

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