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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!

Allergens:EggsWheatMilkSesame
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 bag

baby spinach leaves

1 unit

tomato

1 bunch

parsley

½ unit

lemon

1 packet

beef mince

1 sachet

chermoula spice mix

½ packet

fine breadcrumbs

(ContainsWheat)

1 block

feta cheese

(ContainsMilk)

1 cube

vegetable stock

1 packet

couscous

(ContainsWheatMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)

1 tub

hummus

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

1 unit

carrot

Not included in your delivery

tbs

olive oil

1 unit

egg

(ContainsEggs)

1 cup

water (for the couscous)

4 tsp

water (for the dressing)

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2260 kJ
Fat18.4 g
of which saturates8.3 g
Carbohydrate48 g
of which sugars5.4 g
Protein42.5 g
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
get prepped
get prepped
1

Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Roughly chop the tomato. Roughly chop the parsley leaves (reserve a few leaves for garnish). Grate the carrot (unpeeled). Zest the lemon (see ingredients list) to get a good pinch.

make meatballs
make meatballs
2

In a large bowl, combine the beef mince, 1/2 the garlic, chermoula spice blend, egg, fine breadcrumbs (see ingredients list) and a pinch of salt. 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.

COOK THE MEATBALLS
COOK THE MEATBALLS
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes.

COOK THE COUSCOUS
COOK THE COUSCOUS
4

While the meatballs are cooking, in a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. 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 crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.

make tabbouleh
make tabbouleh
5

Add the spinach, tomato, parsley, lemon zest, a squeeze of lemon juice and a pinch of salt and pepper to the carrot 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.

Serve up
Serve up
6

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