Kid-Approved Meatballs with Giant Couscous
& for parents, top it with jalapeño-dill yogurt!
Easily adapt this recipe to suit younger palates without compromising on flavour on your own plate. Keep it simple for the kids and enjoy the special ingredients that we've added just for you!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Chicken-turkey mince
75 g
Giant couscous
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
½ piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
¼ piece
Jalapeño
2.5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
100 g
Passata
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
25 g
BBQ Sauce
(Contains: Mosterd)
½ sachet(s)
Peruvian-style spice mix
¾ teaspoon
Smoked paprika
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
Not included in your delivery
½ piece
Low sodium chicken stock cube
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the giant couscous for 12 - 14 minutes, covered, then drain and set aside.
- In a bowl, combine the panko with the mince and the mayonnaise.
- Shape this mixture into 4 meatballs per person.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the meatballs for 2 - 3 minutes until evenly browned.
- Lower the heat and cover with the lid.
- Fry for 5 - 6 more minutes or until done, covered.
- Meanwhile, dice the bell pepper.
- Chop the onion and crush or mince the garlic.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper, onion and garlic for 4 - 5 minutes.
- Add the Peruvian-style spices, the smoked paprika, the sugar and the passata. Simmer for 2 - 3 minutes.
- When the meatballs are done, add the BBQ sauce and a splash of water. Mix well to combine and simmer for 1 more minute.
- Deseed the jalapeño* and cut into thin rings.
- Finely chop the dill.
*Take care, this ingredient is spicy! Use as preferred.
- In a bowl, combine the jalapeño with the dill and half of the yogurt.
- Season to taste with salt and pepper.
- Keep the rest of the yogurt plain.
- Transfer the giant couscous to the vegetables and mix well to combine.
- Serve the giant couscous in bowls and top with the meatballs.
- For kids: serve with the plain yogurt.
- For parents: serve with the jalapeño-dill yogurt.
