Apricot-Glazed Spiced Meatballs with Lemon Couscous and Roasted Carrots

Looking for a fresh twist on meatballs? These spiced beef meatballs are glazed with a sweet and tangy apricot jam, then served alongside fluffy lemon-scented couscous and tender roasted carrots. It’s a complete meal that’s bursting with flavor and ready in just 35 minutes.

The meatballs are seasoned with a warm Tunisian spice blend, giving them a unique depth that pairs perfectly with the bright apricot glaze. The couscous is lightened with fresh lemon and scallions, while the carrots roast until caramelized. This dish is sure to become a new weeknight favorite.

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Ingredients

2 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.5 ounce French CouscousView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Toss carrot sticks with 1 tbsp oil, salt and pepper. Spread in a single layer on one side of the sheet. Roast for 15 minutes.
2. Meanwhile, in a large bowl, combine ground beef, panko, Tunisian spice blend, half the lemon zest, 1/2 tsp salt and a pinch of pepper. Mix gently and form into 12-14 meatballs.
3. Heat a large skillet over medium-high heat. Add 1 tbsp oil and cook meatballs until browned on all sides, about 4-5 minutes. Transfer meatballs to the other side of the baking sheet with carrots. Roast together for 10 minutes.
4. While meatballs roast, prepare couscous: In a small saucepan, bring 1/2 cup water, chicken stock concentrate and 1 tbsp butter to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork.
5. In a small bowl, mix apricot jam with 2 tbsp water and remaining lemon juice. After meatballs have roasted 10 minutes, brush glaze over meatballs. Return to oven for 2-3 minutes until glaze is sticky.
6. Fluff couscous again and stir in remaining lemon zest and sliced scallions. Serve meatballs and carrots over couscous, drizzling any remaining glaze on top.

Recipe Tips

FAQ

Can I use a different jam?

Yes, apricot jam works best for its sweet-tart flavor, but you can substitute with peach or orange marmalade.

Can I make this ahead?

You can prepare the meatballs and glaze a day ahead. Store separately in the fridge, then cook as directed.

What can I serve instead of couscous?

Try rice, quinoa or orzo for a different base.