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Beef & Feta Meatballs

Beef & Feta Meatballs

with Carrot Couscous & Yoghurt Dressing

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The flavours of the Middle East are always a winner, and our tasty couscous tabbouleh and yoghurt 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!

Allergens:EggsGlutenMilk

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

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 clove

garlic

1 bag

baby spinach leaves

½ unit

carrot

1 bunch

broccolini

1 bunch

parsley

½ unit

lemon

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

(ContainsMilk)

1 sachet

vegetable stock

1 packet

couscous

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

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

tbs

olive oil

1 unit

egg

(ContainsEggs)

¼ tsp

salt

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

4 tsp

water (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2770 kJ
Fat26.5 g
of which saturates13.5 g
Carbohydrate57.5 g
of which sugars10.5 g
Protein45.8 g
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Grate the carrot (unpeeled). Trim the broccolini and cut into 2cm pieces. Roughly chop the parsley leaves (reserve a few leaves for garnish). Zest the lemon (see ingredients list) to get a good pinch.

2

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 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.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and cook, tossing regularly, until tender, 5-6 minutes. Transfer to a plate. Return the frying pan to medium-high heat with a drizzle of olive oil, add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes.

4

While the meatballs are cooking, heat a medium saucepan over a medium heat with the butter and a drizzle of olive oil. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock and bring to the boil. Add the lemon zest and couscous. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

5

Add the baby spinach, broccolini, 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 yoghurt, a good squeeze of lemon juice and the water (for the dressing). Season to taste with salt and pepper.

6

Divide the carrot couscous between plates and top with the beef and feta meatballs. Drizzle with the yoghurt dressing and sprinkle with the reserved parsley leaves.