Lebanese Beef and Feta Meatballs
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Lebanese Beef and Feta Meatballs

Lebanese Beef and Feta Meatballs

with Zucchini, Tabbouleh and Hummus Drizzle

This dish is brimming with colour and flavour! Herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing all come together for a delightful weeknight feast.

Tags:
Quick
Allergens:
Wheat
Sulphites
Milk
Sesame

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

½ cup

Couscous

(Contains Wheat)

200 g

Zucchini

227 g

Baby Tomatoes

7 g

Parsley

1 unit

Lemon

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

57 g

Hummus

(Contains Sesame)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories800 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate68 g
Sugar11 g
Dietary Fiber11 g
Protein41 g
Cholesterol75 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Zester
Measuring Spoons
Baking Sheet
Medium Bowl
Aluminum Foil
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl

Cooking Steps

Prep and marinate tomatoes
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop or tear parsley. Add tomatoes, lemon juice, half the parsley, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.

Form meatballs
2

Combine beef, panko, Shawarma Spice Blend and 1 tbsp water (dbl for 4 ppl) in a medium bowl. Add feta and season with pepper. Form mixture into 12 equal-sized meatballs (24 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**

Cook couscous
3

While meatballs cook, add 2/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir to combine, then cover and let stand for 5 min, until couscous is tender and liquid is absorbed.

Cook zucchini
4

While couscous cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer zucchini to the large bowl with tomatoes.

Make hummus drizzle
5

While zucchini cooks, add hummus, lemon zest and 2 tbsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Finish and serve
6

Fluff couscous with a fork. Add couscous to the large bowl with veggies, then stir to combine. Divide couscous tabbouleh between bowls. Top with meatballs. Drizzle hummus over meatballs. Sprinkle with remaining parsley and squeeze over a lemon wedge, if desired.