Tunisian Spiced Meatballs with Apricot Glaze, Roasted Carrots and Lemon Couscous

If you love meatballs but are ready to break out of your usual routine, this dish is exactly what you need. We’ve swapped marinara and spaghetti for a savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs are seasoned with warm Tunisian spices and there’s a side of tender roasted carrots to complete the meal. Get ready for a flavor explosion!

This recipe comes together quickly with simple ingredients. The combination of spiced beef, tangy apricot jam and bright lemon is irresistible. Perfect for a weeknight dinner that feels special.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

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

20 ounce Ground BeefView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice carrots into ½-inch thick rounds. Trim and thinly slice scallions, separating white and green parts. Zest and juice the lemon.
3. In a small bowl, combine apricot jam with 2 tablespoons water and set aside.
4. In a large bowl, combine ground beef, panko breadcrumbs, Tunisian spice blend, half the scallion whites, salt and pepper. Mix until just combined, then form into 1.5-inch meatballs.
5. Heat cooking oil in a large oven-safe skillet over medium-high heat. Sear meatballs until browned on all sides, about 2-3 minutes per side. Transfer meatballs to a plate.
6. In the same skillet, add carrots and remaining scallion whites. Cook for 2 minutes, then add ¼ cup water and scrape up any browned bits. Spread carrots in an even layer and place meatballs on top.
7. Brush meatballs with half the apricot glaze. Transfer skillet to oven and roast for 10-12 minutes, until meatballs are cooked through and carrots are tender.
8. While meatballs roast, cook couscous: In a small saucepan, bring 1 cup water and chicken stock concentrate to a boil. Stir in Israeli couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess liquid.
9. Fluff couscous with a fork, then stir in butter, lemon zest, lemon juice and remaining scallion greens. Season with salt and pepper.
10. Serve meatballs and carrots over couscous, drizzled with remaining apricot glaze.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken, but note that the meatballs may be less juicy. Add a tablespoon of olive oil to the mixture to keep them moist.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or rice work well as substitutes. Adjust cooking time according to package instructions.

Can I make this dish ahead of time?

You can prepare the meatballs and glaze up to a day in advance. Store them separately in the refrigerator. When ready to cook, sear and roast as directed.