There’s nothing quite like having a delicious evening meal after a long day at the office. And what could be more divine than meatballs in a tasty tomato sauce (made using our award-winning bone broth) served with a zingy couscous? For this week’s recipe, we’re trying this beautiful dish, made by the hugely talented food stylist, photographer and award-winning blogger Shilpa Kiran (you may know her from, who we are lucky enough to collaborate with here at Sadie’s Kitchen.

Enjoy x

What you need: 

For the meatballs – 

    • 500 grams of good quality turkey breast mince
    • 1 medium onion chopped
    • 2 cloves garlic, minced
    • 1 egg
    • 1 cup of fresh bread crumbs – about 200 grams (may need a little more)
    • A handful of coriander leaves finely chopped
    • 1 tsp cumin, ground
    • 1 tsp paprika or chilli powder
    • 1 tsp cinnamon, ground
    • 1/2 tsp ginger, ground
    • 1 tsp turmeric
    •  1 tsp smoked paprika
    • Sea salt and fresh ground black pepper, to taste
    • 1 tbsp extra virgin olive oil to drizzle

For the sauce – 

    • 1 tbsp olive oil
    • 1 small onion, finely diced
    • 2 cloves garlic, minced
    • 2 tsp cumin, ground
    • 1/2 tsp cinnamon, ground
    • 1/2 tsp ginger, ground
    • 1 pack (350ml) of Sadie’s Kitchen Chicken Bone Broth
    • 2 cans organic plum tomatoes
    • 1 lemon zest (about 1 tbsp)
    • Handful fresh coriander leaves, stalk included finely chopped
    • Sea salt and fresh ground black pepper, to taste

For the couscous – 

    • 1 cup of couscous (150 grams)
    • Juice of half lemon
    • 1/2 tsp ground turmeric
    • Few chopped coriander leaves
    • 1 and 1/2 cup of low sodium chicken stock or chicken bone broth
    • Sea salt as per taste

How to prepare:

For the meatballs – 

      1. Pre-heat the oven to 200 degrees Celsius.
      2. Add all the meatballs ingredients in a large bowl, preferably using your hands, mix well.
      3. Form small golf size balls, place on a lined baking tray, drizzle the oil on top and grill in pre-heated oven for about 15 to 18 mins, checking in between.

For the sauce – 

      1. Prepare the sauce while the meatballs are in the oven. Sauté the onion in a tbsp of extra virgin olive oil for 3 to 4 mins
      2. Add the minced garlic cloves and sauté for a minute
      3. Add all the dry spices and mix well for about a minute
      4. Add the tin tomatoes, break the whole plum tomatoes with a wooden spoon.
      5. Add the chicken stock, chopped coriander leaves.
      6. Let it simmer on low heat until the meatballs are ready.
      7. Once the meatballs are ready add them to the sauce and let it cook for about 8 to 10 minutes.

For the couscous –

      1. Bring the stock to boil, add the couscous, stir well and cover with the lid, turn off the heat and let it steam for 10 to 15 mins.
      2. They can stick together so use a fork and gently fluff the grains.
      3. Add the lemon juice, fresh coriander, stir well.

To serve –

Add the couscous over a plate and then pour the sauce with the meatballs over, garnish with fresh coriander leaves. Enjoy!

Serves 6; prep time 1 hour

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