Beef & Feta Meatballs

Beef & Feta Meatballs

with Couscous Tabbouleh & Hummus Dressing

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The flavours of the Middle East are always a winner, and our tasty couscous tabbouleh and hummus dressing are a case in point. Add beef and feta meatballs to the mix and you’ll be hard-pressed to stop your mouth watering while you cook!


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 clove


2 unit


1 bunch


½ unit


1 packet

beef mince

1 sachet

chermoula spice blend

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 block

feta cheese


1 packet

vegetable stock

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet


(ContainsSesameMay be presentMilk, Soy, Egg, Gluten, Lupin)

1 unit


Not included in your delivery


olive oil

1 unit



¾ cup

water (for the couscous)

4 tsp

water (for the dressing)

20 g



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3160 kJ
Fat38.9 g
of which saturates15.8 g
Carbohydrate53.7 g
of which sugars8.9 g
Protein44.5 g
Sodium1620 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Roughly chop the cucumber and tomato. Roughly chop the parsley (reserve a few leaves for garnish). Zest the lemon (see ingredients list) to get a good pinch.


In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/3 of the garlic. Crumble in the feta and mix well. Using damp hands, take a heaped spoonful of the beef mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes.


While the meatballs are cooking, melt the butter in a medium saucepan over a medium heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and crumbled vegetable stock and bring to the boil. Add the lemon zest, couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.


Add the cucumber, tomato, chopped parsley, a squeeze of lemon juice and a pinch of salt and pepper to the couscous in the saucepan and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season to taste with salt and pepper.


Divide the couscous tabbouleh between bowls and top with the beef and feta meatballs. Drizzle with the hummus dressing and garnish with the reserved parsley leaves.