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.
