Lebanese-Inspired 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
½ cup
Couscous
(Contains Wheat)
400 g
Zucchini
160 g
Tomato
7 g
Parsley
1 unit
Lemon
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
¼ cup
Feta Cheese
(Contains Milk)
4 tbsp
Hummus
(Contains Sesame)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
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. Cut tomatoes into 1/2-inch pieces. 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.
Combine beef, panko, Shawarma Spice Blend and 1 tbsp water (dbl for 4 ppl) in a medium bowl. Add feta. Season with pepper, then combine again. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Form mixture into 12 equal-sized meatballs (24 for 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
While meatballs bake, 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 the pot from heat, then add couscous. Stir to combine, then cover and let stand until couscous is tender and liquid is absorbed, 5 min.
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.
While zucchini cooks, add hummus, lemon zest and 1 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Fluff couscous with a fork. Add couscous to the bowl with tomatoes and zucchini, 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.
