Ethiopian Meatballs and Couscous
Author: 
Recipe type: Appetizer
Cuisine: Ethiopian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
 
Ingredients
Berbere Seasoning:
  • ½ tsp ground cumin
  • 1 tsp ground fenugreek
  • ¼ tsp ground nutmeg
  • ½ tsp black pepper
  • ¼ tsp turmeric
  • 4 tbsp hot pepper flakes (Yes, tablespoons! Not a typo!)
  • 2 tbsp paprika
  • 1 tsp ginger powder
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground allspice
  • ¾ tsp cardamom
  • ½ tsp ground cloves
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
Meatballs:
  • 1 lb lean ground beef
  • 1 egg
  • 1 tsp minced garlic
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • 1 tbsp olive oil
Couscous:
  • ½ cup couscous
  • ½ cup water
Sauce:
  • 2 tbsp olive oil, separated
  • 1 small onion, diced
  • 2 tsp minced garlic
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp berbere (less if you’re sensitive to spice)
  • 1 14 oz can tomato sauce
  • 2 tbsp tomato paste
  • ½ tsp sugar
  • Crumbled feta cheese, for serving
Instructions
  1. Preheat oven to 400 degrees F (205 degrees C). Spray a baking sheet with cooking spray.
  2. Add all ingredients for the meatballs to a large bowl. Combine using your hands until everything is well incorporated. Form into 1 inch wide balls and set on greased baking sheet at least an inch apart.
  3. Bake the meatballs for 10 minutes in the preheated oven. Remove from oven and flip the meatballs. Bake for another 10 minutes, or until completely cooked through.
  4. While the meatballs are cooking, make the sauce. Heat olive oil over medium heat in a large skillet. Add the onions and garlic and cook, stirring occasionally, for about 5 minutes, or until onions are soft.
  5. Add the salt, pepper, and berbere seasoning. Fry the onions with the spices for about 30 seconds.
  6. Add the tomato sauce, tomato paste, and sugar. Reduce heat to medium-low and simmer until meatballs are ready.
  7. To make the couscous, bring the water to a boil in a small saucepan. Add the couscous, stir, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
  8. When the meatballs have finished cooking, add them to the sauce. Simmer for about 5 minutes.
  9. Serve the meatballs over the couscous with plenty of sauce. Top with feta cheese.
Recipe by A Duck's Oven at https://aducksoven.com/recipes/ethiopian-meatballs-couscous/