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!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 unit


1 bag

baby spinach leaves

1 bunch


½ unit


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


1 sachet

vegetable stock powder

1 packet


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

1 packet


(ContainsSesameMay be presentTree Nuts)

Not included in your delivery

olive oil

¼ tsp


1 unit



20 g



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)0 kJ
Energy (kJ)3200 kJ
Fat39 g
of which saturates15.9 g
Carbohydrate55.8 g
of which sugars7 g
Dietary Fibre0 g
Protein44.8 g
Cholesterol0 mg
Sodium1670 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.


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.


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.


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.


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.


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.