Shawarma Beef Meatballs
with Roasted Veggie Freekeh and Feta Cheese
This disassembled Middle Eastern wrap is equally tasty and colourful! Savoury beef meatballs paired with roasted veggies, flavoured packed freekeh and sprinkled with salty feta cheese, it's an instant classic.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
¾ tasse(s)
Couscous isréalien
(Contient Blé)
1 cs
Mélange d’épices shawarma
(Contient Sulfites Peut contenir Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Courgette
1 pièce(s)
Poivron
7 g
Persil
1 pièce(s)
Crème sure
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 pièce(s)
Citron
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Concentré de bouillon de poulet
2 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)
Pas inclus dans votre livraison
1 cs
Huile*
¼ cs
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Combine freekeh, broth concentrate(s) and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.
While freekeh cooks, cut the broccoli-cauliflower into bite-sized pieces. Core, then cut the pepper into 1/2-inch pieces. Arrange the the broccoli-cauliflower and peppers on a parchment-lined baking sheet. Toss with 1/2 tbsp oil (dbl for 4 ppl) and half the shawarma spice blend. Season with salt and pepper. Roast in the top of the oven, until veggies are golden-brown and tender, 14-16 min.
While veggies roast, peel, then mince or grate the garlic. Combine the beef, breadcrumbs, half the garlic and remaining sharwarma spice blend in a large bowl. Roll mixture into 1/2-inch meatballs (you should have 8 for 2 ppl and 16 for 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in middle of the oven until golden and cooked through, 10-12 min.**
While the meatballs bake, zest, then juice half the lemon. Cut the remaining lemon into wedges. Roughly chop the parsley. Stir together the mayonnaise, sour cream, 1 tbsp lemon juice and 1/4 tsp remaining garlic. (NOTE: Reference Garlic Guide.) in a small bowl. Season with salt and pepper. Set aside.
Fluff the freekeh with a fork, then season with salt. Stir in lemon zest and 1/2 tbsp oil (dbl for 4 ppl). Once veggies are finished roasting, stir into the freekeh with half the parsley.
Divide freekeh between bowls. Top with the meatballs and crumble over the feta. Drizzle over the lemony toum. Squeeze over a lemon wedge, if desired.