Spiced Pearl Meatballs

Ingredients

For the meatballs:

• 500 g beef and liver mince
  
• 1 onion, finely chopped
  
• Handful of mint, chopped
  
• Handful of parsley, chopped
  
• 40g dried cranberries, chopped
  
• 1 tsp cumin
  
• 1 tbs ground coriander
  
• ½ tsp cinnamon
  
• Zest of 1 lemon
  
• Salt and pepper

For the couscous and sauce:

• 1 tbs Tallow (see how to make tallow using beef fat recipe) or olive oil
  
• 750 beef stock
  
• 150g pearl couscous
  
• 2 tbs tomato puree
  
• 1 tsp paprika
  
• 120 g spinach
  
• juice of ½ lemon

Method

Prepare the Meatballs:

In a large bowl, combine the mince, onion, mint, parsley, cranberries, lemon zest, and spices. Mix well until fully incorporated. Roll into bit sized meatballs. I like to use a soup spoon for consistency.

Cook the meatballs:

Heat the tallow in a large pan over medium heat. Add the meatballs and cook for 5 minutes, turning occasionally, until evenly browned.

Simmer with the couscous:

Pour in the beef stock, then stir in the tomato puree and paprika. Bring to the boil and add the pearl couscous. Reduce heat to a simmer and cook uncovered for 10 minutes, stirring occasionally.

Finishing touches:

Add the spinach to the pan and cook for an additional 2 minutes, allowing it to wilt. Stir in the lemon juice, check for seasoning, and let the dish rest for 5 minutes.

Serve on it’s own or with warm sourdough bread.

Nutrition