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Ethiopian Meatballs and Couscous

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 3 -4 Servings
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Ethiopian inspired meatballs cooked in a spicy, fragrant tomato sauce and served over couscous. Topped with feta cheese for a creamy kick!

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
  • 1/2 tsp onion powder
  • 1 tbsp olive oil

Couscous:

  • 1/2 cup couscous
  • 1/2 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
 

  • Preheat oven to 400 degrees F (205 degrees C). Spray a baking sheet with cooking spray.
  • 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.
  • 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.
  • 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.
  • Add the salt, pepper, and berbere seasoning. Fry the onions with the spices for about 30 seconds.
  • Add the tomato sauce, tomato paste, and sugar. Reduce heat to medium-low and simmer until meatballs are ready.
  • 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.
  • When the meatballs have finished cooking, add them to the sauce. Simmer for about 5 minutes.
  • Serve the meatballs over the couscous with plenty of sauce. Top with feta cheese.
Cuisine: Ethiopian
Course: Appetizer
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.