Beef croquettes with orange glazed carrots
Last weekend we watched en famille the animated picture Cloudy with a Chance of Meatballs. While the story left me dreaming of a happy world of fresh truffles and camemberts raining freely from the sky, it got Adele and Jules ravenous for meatballs. To satisfy their rumbling tummies, I whipped up these lovely beef croquettes, served with aromatic carrots and couscous. My two heroes pulverized them faster than the story's star.

Beef croquettes with orange glazed carrots

Posted on March 25, 2010
Categories: Main Courses, meat and chicken, Side dishes, Top rated by my kids
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Recipe by: Anne-Laure at Tasty Diaries
Busy:30 min, Total prep time: 40 min
Serves: 4 
If your carrots are small enough you don't need to peel their thin skin, just rinse and scrub them . Trim them and cut the larger ones in half lengthways. Cook in boiling water for 6-7 mins until just tender, then drain.

Heat 2 tablespoons olive oil in a large non-stick frying pan. Add the cumin, curry, raisins and carrots and cook on medium heat for 2-3 minutes. Add the orange juice, reduce the heat and cook for 20 minutes, uncovered, until the carrots are nicely caramelized. Season with salt and pepper.

Meanwhile, mix well all the meatball ingredients together.  Oil the palms of your hand and shape the meat mixture into meatballs the size of a bouncy ball.

Heat 2 tablespoons olive oil in a large non-stick pan and sauté the meatballs on medium-high heat, browning them on all sides (5-6 minutes). Season to taste.

Prepare a couscous by pouring a tiny bit over 30cL salted boiling water over 30cL dry couscous. Cover and wait for 5 minutes, then fluff the couscous with a fork.

Serve the meatballs with the carrots, raisins, and couscous.

If your carrots are small enough you don’t need to peel their thin skin, just rinse and scrub them . Trim them and cut the larger ones in half lengthways. Cook in boiling water for 6-7 mins until just tender, then drain.

Heat 2 tablespoons olive oil in a large non-stick frying pan. Add the cumin, curry, raisins and carrots and cook on medium heat for 2-3 minutes. Add the orange juice, reduce the heat and cook for 20 minutes, uncovered, until the carrots are nicely caramelized. Season with salt and pepper.

Meanwhile, mix well all the meatball ingredients together.  Oil the palms of your hand and shape the meat mixture into meatballs the size of a bouncy ball.

Heat 2 tablespoons olive oil in a large non-stick pan and sauté the meatballs on medium-high heat, browning them on all sides (5-6 minutes). Season to taste.

Prepare a couscous by pouring a tiny bit over 30cL salted boiling water over 30cL dry couscous. Cover and wait for 5 minutes, then fluff the couscous with a fork.

Serve the meatballs with the carrots, raisins, and couscous.

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Buy the beef freshly ground from a butcher you trust, or if you can, grind the beef yourself. Ground beef in supermarkets is often mixed with fat and can be more prone to containing bacteria such as e coli if not freshly ground.
Ingredients

For the meatballs:
600g lean ground beef
2 tablespoons chopped coriander
3 round shallots, peeled and chopped finely
1 egg
2 heaped tablespoons breadcrumbs
1 teaspoon ground cumin
2 tablespoons olive oil

For the carrots:
600 g young carrots
2 tablespoons olive oil
4 tablespoons raisins
Juice of one orange
1 teaspoon cumin
1 teaspoon curry

Serve with couscous

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