• 1 egg
  • 500g lean beef steak mince
  • 50g breadcrumbs
  • 1 tsp dried oregano
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 tsp chilli powder
  • 2 x 400g tins chopped tomatoes
  • 100ml red wine
  • 1 cinnamon stick
  • 220g coriander and lemon couscous
  • 7g coriander, to serve


  1. 1

    Beat the egg in a large bowl, then mix with the mince, breadcrumbs, oregano, mint, parsley, garlic and chilli powder. Shape the mixture into 18-20 balls and pop them in the fridge for 30 minutes to firm up.

  2. 2

    Add the tomatoes to a large saucepan, then stir in the red wine and cinnamon stick. Bring to the boil, then simmer for 15 minutes to thicken.

  3. 3

    Meanwhile, dry-fry the meatballs in a frying pan over a medium heat for 5 minutes. Add to the sauce and simmer for 10 minutes. Cook the couscous according to the instructions on the packet. Serve the meatballs with the couscous and a sprinkling of coriander.

Nutritional Details

Each serving provides
  • Energy 1905kj 455kcal 23%
  • Fat 18.9g 27%
  • Saturates 7.6g 38%
  • Sugars 7.5g 8%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

29.0g carbohydrate 4.0g fibre 36.1g protein

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