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Beef & Fetta Meatballs

Beef & Fetta Meatballs

with Couscous Tabbouleh & Hummus Dressing

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:
Schwefeldioxide und Sulfite
Egg
Gluten
Wheat
Milk
Sesamzaad

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 unit

cucumber

1 unit

tomato

1 bag

parsley

½ unit

carrot

½ unit

lemon

1 packet

beef mince

1 sachet

chermoula spice mix

½ packet

Fine Breadcrumbs

1 block

fetta cheese

1 cube

vegetable stock

1 packet

couscous

1 tub

hummus

Not included in your delivery

tbs

olive oil

1 unit

egg

¼ tsp

salt

20 g

butter

¾ cup

water

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Nutritional Values

per serving
Calories3467 kcal
Fat46.4 g
of which saturates17.7 g
Carbohydrate51.7 g
of which sugars10.2 g
Protein46.8 g
Sodium1659 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

get prepped
1

Finely chop the garlic (or use a garlic press). Finely chop the cucumber and tomato. Roughly chop the parsley leaves. Grate the carrot (see ingredients list). Zest the lemon to get a good pinch, then cut in half.

make meatballs
2

In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/2 of the garlic. Crumble in 1/2 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
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
4

While the meatballs are cooking, melt the butter in a medium saucepan over a medium heat. Add the carrot and cook until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water 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, cover with a lid, and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

make tabbouleh
5

Add the cucumber, tomato, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the couscous and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and a splash of water. Season to taste.

Serve up
6

Divide the couscous tabbouleh between plates and top with the beef and fetta meatballs. Drizzle with the hummus dressing and crumble over the remaining fetta to serve.

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