Veggie Meatballs with Greek-Style Cheese

Name: Veggie Meatballs with Greek-Style Cheese over giant couscous with mini Roma tomatoes & fresh herbs
Total time: 30m
Yield: 2
Ingredients: 200 g Mini Roma tomatoes; 1 piece Onion; 10 piece Unbelievaballs from the Vegetarian Butcher®; 150 g Giant couscous; 1 sachet(s) African-inspired spice mix; 10 g Fresh flat leaf parsley & mint; 1 piece Garlic; 2 piece Carrot; 50 g Greek-style cheese; 2 teaspoon White balsamic vinegar; 1 teaspoon Honey [or plant-based alternative]; 3 tablespoon Olive oil; 350 milliliters Low sodium vegetable stock; to taste Salt and pepper

over giant couscous with mini Roma tomatoes & fresh herbs

4.0(106)

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Calories

736 kcal

Protein

28.4g protein

Difficulty

Easy

Veggie

Extra Veggies

Allergens:

Haver
Soja
Tarwe
Gerst
Melk (inclusief lactose)
Mosterd
Selderij
May contain traces of allergens
Ei
Soja
Lupine

Did you know that giant couscous originated in the 1950s to replace rice, which was a scarce product at the time?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

100 g

Mini Roma tomatoes

½ piece

Onion

5 piece

Unbelievaballs from the Vegetarian Butcher®

(Contains: Mosterd, Selderij, May contain traces of allergens, Haver, Soja, Tarwe, Gerst)

75 g

Giant couscous

(Contains: Ei, Mosterd, Soja, Lupine, May contain traces of allergens, Tarwe)

½ sachet(s)

African-inspired spice mix

5 g

Fresh flat leaf parsley & mint

(Contains: Selderij, May contain traces of allergens)

½ piece

Garlic

1 piece

Carrot

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 teaspoon

White balsamic vinegar

½ teaspoon

Honey [or plant-based alternative]

1.5 tablespoon

Olive oil

175 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3081 kJ

Calories736 kcal

Fat31.9 g

Saturated Fat7.9 g

Carbohydrate77.6 g

Sugar19.2 g

Dietary Fiber18.3 g

Protein28.4 g

Salt2.6 g

Potassium442.9 mg

Calcium29.8 mg

Iron1 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.

Utensils

•Casserole with Lid

•Large Bowl

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 200°C.
Thinly slice the carrot.
Chop the onion and crush or mince the garlic.
Prepare the stock.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Heat a third of the olive oil in a deep frying pan over medium-high heat. Fry the onion for 1 - 2 minutes, then deglaze with the white balsamic vinegar.
Reduce the heat to medium-low, then add the giant couscous, the stock and the African-inspired spices. Season to taste with pepper, then mix well.
Top with the mini Roma tomatoes, then cover with the lid and cook for 12 - 14 minutes until the giant couscous is done.

In a large bowl, combine the sliced carrot with the veggie meatballs, the garlic and the rest of the olive oil.
Season with salt and pepper, then transfer to a parchment-lined baking sheet.
Bake in the oven for 15 minutes.
Meanwhile, finely chop the fresh herbs. Crumble the Greek-style cheese.

Serve the giant couscous and mini Roma tomatoes on plates.
Top with the carrots and the veggie meatballs.
Drizzle with the honey, then garnish with the fresh herbs and the Greek-style cheese.