Chef Jeremy's 5 Spice Meatballs

5-Spice Meatballs

with Pearl Cous Cous and Roasted Carrots

8oz      Ground Beef (90% lean)

3ea      Carrots, ¼ inch oval slices

2ea      Green Onions, thinly sliced

1ea      Lemon, cut in half

¼ C      Pearl Cous Cous

¾ C      Chicken Stock, for boiling Cous Cous

2 Tbsp Panko Breadcrumbs

2 Tbsp Apricot Jam

¼ C      Chicken Stock

1 Tbsp Chinese 5-Spice

1. Preheat oven to 425 degrees. Cut Carrots into ¼ inch ovals or rounds and toss with 1 tsp Olive Oil and a pinch of Salt. Lay onto a sheet pan in a single layer and roast in oven for 20-25 minutes or until slightly browned and tender.
2. While Carrots cook, add Cous Cous to a small pot with 1 tsp Olive Oil and toast lightly over medium-low heat for 2-3 minutes. Once Cous Cous is lightly toasted, add ¾ Cup of Chicken Stock and a pinch of Salt to the pot, bring to a boil, cover, then reduce heat to low and simmer until Cous Cous is tender. About 6-8 minutes. If you wish to leave out the oil, simply add the Cous Cous and Chicken Stock to the pot and continue from that step.
3. While Cous Cous and Carrots cook, prepare the meatballs. Add the Ground Beef, Panko, 5-Spice, half of the sliced Green Onions, and a pinch of salt to a small mixing bowl. Mix with your hands until all ingredients are evenly distributed. Begin rolling the meat mixture into 6 or 8 Meatballs. Press firmly enough to form smooth ball shapes.
4. Heat a small non-stick saute pan over medium-high heat with 1 tsp of Olive Oil. Once Oil is hot, add the Meatballs and cook until all sides are browned. Once Meatballs have developed a “crust”, reduce heat to low and add 2 Tbsp Apricot Jam and ¼ cup of Chicken Stock, stir, cover and let the sauce reduce until the Meatballs are fully cooked. About 3-4 minutes.
5. By the time the Meatballs are finished, you should be ready to turn off the Cous Cous and remove the Carrots from the oven, if you haven’t already.
6. Plate the meal by dividing everything onto two plates. Scoop some Cous Cous, lay a few Carrots over the Cous Cous, then top with the Meatballs and pour the pan sauce over everything. Garnish with the leftover Green Onion slices and a squeeze of fresh Lemon over the top. Enjoy!