We all want to cook delicious meals for our families, but sometimes the day seems long and the dinner bell rings soon after we get home. This was jus the case for me the other day. Luckily, I had a stocked pantry, lots of fresh herbs and spinach & beef mince in the fridge. Voila! Herbed meatballs with yogurt sauce, sautéed garlic spinach and flavourful Israeli couscous was on the table in no time!
500 grams beef mince
3 tbsp mint, minced
3 tbsp cilantro, minced
Salt and Pepper to taste
Preheat the oven to 150 degrees.
Mix all ingredients together in a large bowl with your hands. Get in there! Mix it up!
Roll into 8-10 food sized meatballs.
Place on a baking tray and bake in the oven for roughly 20-25 minutes, for medium rare meatballs.
1/3 C Greek-style Yogurt
1 tbsp mint, minced
1/2 tsp sumac
In a small bowl, mix all ingredients together.
Set aside for the flavours to meld.
1 C Israeli couscous
1 1/4 boiling water
1 tsp olive oil
1 small white onion, chopped
1 tbsp cilantro, minched
In a pot, sautée the chopped onion over medium heat until it is soft.
Add the couscous and boiling water, cover, and reduce heat to low.
Simmer for 8 minutes.
Remove from heat and stir in the cilantro.
Sautéed Garlic Spinach
1 large bunch spinach, washed thoroughly and roughly chopped
1 clove of garlic, minced
1 tsp olive oil
1/3 C water
Over medium heat, add oil to a large pan.
Add garlic and sautée for a couple of minutes.
Add spinach and water and cover with lid.
Cook for 3-5 minutes until spinach is wilted and still vibrant.
Serve meatballs with a dollop of yogurt sauce, a healthy portion of spinach and a spoonful of couscous.