Apricot Glazed Meatballs w/ Carrots & Couscous - Unhealthy, 90min

Updated at: Sat, 13 Jan 2024 01:19:14 GMT

Step 1

PREP & MIX GLAZE: - Preheat oven to 425°. - Wash and dry all produce. - Trim, peel, and slice carrots on a diagonal into half-inch thick pieces. - Trim and thinly slice scallions, separating whites from greens; MINCE WHITES. - Zest and quarter lemon.

Step 2

MIX & FORM MEATBALLS: In a large bowl, combine beef, scallion whites, panko, salt, and pepper. Form into 10-12 1½ inch meatballs.

Step 3

ROAST CARROTS: Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20 to 25 minutes.

Step 4

SEAR MEATBALLS: Heat a drizzle of oil in a large Pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4 to 6 minutes. TIP: If there's excess grease in your pan, carefully pour it out.

Step 5

In a small bowl, combine jam, 1 tsp stock concentrates, and 1/4 cup water. Set aside.

Step 6

COOK COUSCOUS: Meanwhile, in a small pot, combine 2 tsp stock concentrates, 1 1/2 cup water, and a pinch of salt (be careful because this easily gets salty). Bring to a boil, then immediately stir in couscous, cover, and remove from heat. Let stand off heat until ready to serve.

Step 7

GLAZE MEATBALLS: Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more. Stir in a lemon juice from 2 lemon quarters. Tip: if glaze is too thick, add a splash of water.

Step 8

FINISH & SERVE: Fluff couscous with a fork; stir in lemon zest, half the scalian greens, and 2 tbsp butter. Season with salt and pepper. Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Served with any remaining lemon wedges on the side.

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