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Lebanese Beef & Feta Meatballs

Lebanese Beef & Feta Meatballs

with Couscous Tabbouleh & Hummus Dressing

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Get a load of this meal that's brimming with colour and flavour. With a herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing, all the elements come together for a delightful explosion of taste!

Allergens:EggsGlutenMilkSesame

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 clove

garlic

1 unit

tomato

1 bag

baby spinach leaves

1 bunch

parsley

½ unit

lemon

1 packet

beef mince

1 sachet

chermoula spice blend

1 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

hummus

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

Not included in your delivery

olive oil

¼ tsp

salt

1 unit

egg

(ContainsEggs)

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

1 tbs

water (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3200 kJ
Fat39 g
of which saturates15.9 g
Carbohydrate55.8 g
of which sugars7 g
Protein44.8 g
Sodium1670 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges.

2

In a large bowl, combine the beef mince, chermoula spice blend, the salt, egg, fine breadcrumbs and 1/3 of the garlic. Crumble in the feta and mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and set aside on a plate. You should get 4-5 meatballs per person.

3

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

4

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

5

When the couscous is done, add the tomato, baby spinach, parsley and lemon zest to the saucepan with the couscous and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and water (for the dressing). Season to taste with salt and pepper.

6

Divide the couscous tabbouleh between plates and top with the Lebanese beef and feta meatballs. Drizzle with the hummus dressing. Serve with any remaining lemon wedges.