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Middle Eastern-Style Beef & Feta Meatballs

Middle Eastern-Style Beef & Feta Meatballs

with Roasted Veggie Couscous

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The flavours of the Middle East are always a winner, and our tasty veggie couscous and lemony 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:MilkEggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

1 packet

peeled & chopped pumpkin

4 clove

garlic

1 unit

carrot

1 bag

baby spinach leaves

1 bunch

parsley

1 unit

lemon

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

beef mince

3 sachet

chermoula spice blend

2 packet

fine breadcrumbs

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

1 block

feta cheese

(ContainsMilk)

1 sachet

vegetable stock powder

2 packet

couscous

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

Not included in your delivery

olive oil

½ tsp

salt

2 unit

egg

(ContainsEggs)

40 g

butter

(ContainsMilk)

1.5 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat29.9 g
of which saturates15.3 g
Carbohydrate65.6 g
of which sugars15.4 g
Dietary Fibre0 g
Protein48 g
Cholesterol0 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

2

While the veggies are roasting, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Pick and roughly chop the parsley leaves. Zest the lemon to get a good pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper. Set aside.

3

In a large bowl, combine the beef mince, chermoula spice blend, salt, eggs, fine breadcrumbs and 1/2 the garlic. Crumble in 1/2 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 5-6 meatballs per person. In a large frying pan, heat a generous 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 with a drizzle of olive oil in a large saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside and leave until the water is absorbed, 5 minutes.

5

When the couscous is done, fluff up with a fork. Add the lemon zest, a squeeze of lemon juice, the baby spinach and roasted veggies. Stir to combine.

6

Divide the roasted veggie couscous and beef and feta meatballs between bowls. Dollop over the lemon yoghurt and garnish with the parsley and remaining feta. Serve with any remaining lemon wedges.