Lebanese Meatballs

One of my favourites here! These chicken meatballs (better life 2 stars) are tender and spiced with flavours like allspice, turmeric, and a hint of cinnamon. I roast them in the oven until golden brown. The caponata (a rich ratatouille with aubergine, bell pepper, and carrot) is made in an Arabic style with preserved lemon and ras el hanout. Served with fluffy couscous packed with fresh green herbs.

Lebanese Meatballs

Chicken mince (better life 2 stars), aubergine, red bell pepper, carrot, garlic, fresh chives, dill, parsley and rosemary, preserved lemon, kalamata olives, chickpeas, silver onions, baharat spices (including cloves, nutmeg, cardamom), chilli powder, lemon zest, cinnamon, curry masala (contains mustard seeds), cumin seeds, turmeric, allspice, ras el hanout (including turmeric, coriander seeds, paprika, liquorice, ginger, saffron), raisins, pasteurised free-range egg, milk, couscous, tomato purée, organic vegetable stock, extra virgin olive oil, red wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.

Microwave

Heat the meatballs with the couscous and the Arabic caponata loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more people).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the meatballs with the couscous and the Arabic caponata covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more people). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy144,38 kcal

Protein7,36 g

Fat6,17 g

of which saturated1,32 g

Carbohydrates15,02 g

Dietary fibre2,19 g

Salt0,53 g

Average weight: 540 g