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Beef & Fetta Meatballs

Beef & Fetta 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 fetta meatballs to the mix and you’ll be hard pressed to stop your mouth watering while you cook!

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

3 clove

garlic

1 punnet

cherry tomatoes

1 bag

parsley

½ unit

lemon

1 packet

beef mince

1 sachet

chermoula spice mix

½ packet

fine breadcrumbs

(ContainsGluten)

1 block

fetta cheese

(ContainsMilk)

1 cube

vegetable stock

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 tub

hummus

(ContainsSesameMay be presentTree Nuts, Milk, Soy, Egg, Gluten, Lupin)

1 unit

cucumber

Not included in your delivery

tbs

olive oil

1 unit

egg

(ContainsEgg)

¾ cup

water (for the couscous)

1 tbs

water (for the dressing)

20 g

butter

(ContainsMilk)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3140 kJ
Fat38.7 g
of which saturates15.8 g
Carbohydrate53.6 g
of which sugars8.8 g
Protein43.7 g
Sodium1620 mg
The average adult daily energy intake is 8700 kJ
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 cucumber. Quarter the cherry tomatoes. Roughly chop the parsley (reserve a few leaves for garnish). Zest the lemon (see ingredients list) to get a good pinch.

make meatballs
make meatballs
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 fetta 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, melt the butter in a medium saucepan over a medium heat. 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 lemon zest, couscous and a drizzle of olive oil. Stir to combine, then cover the pan with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

make tabbouleh
make tabbouleh
5

Add the cucumber, cherry tomatoes, 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 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 couscous tabbouleh between plates and top with the beef and fetta meatballs. Drizzle with the hummus dressing and sprinkle with the reserved parsley leaves.