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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!

Tags:Low Calorie
Allergens:SulphitesEggGlutenMilkSesame
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 bag

baby spinach leaves

1 punnet

cherry tomatoes

1 bunch

parsley

½ unit

lemon

1 packet

beef mince

1 sachet

chermoula spice mix

(ContainsSulphites)

½ packet

fine breadcrumbs

(ContainsGluten)

1 block

fetta cheese

(ContainsMilk)

1 cube

vegetable stock

1 packet

couscous

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

1 tub

hummus

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

Not included in your delivery

tbs

olive oil

1 unit

egg

(ContainsEgg)

¾ cup

water (for the couscous)

1 tbs

water (for the dressing)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2260 kJ
Fat18.4 g
of which saturates8.3 g
Carbohydrate48 g
of which sugars5.4 g
Protein42.5 g
Sodium1010 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 baby spinach leaves. Quarter the cherry tomatoes. Roughly chop the parsley leaves (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, garlic, chermoula spice blend, egg, fine breadcrumbs (see ingredients list) and a pinch of salt. 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, add the water (for the couscous) to a medium saucepan. Crumble in the 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, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and transfer to a large bowl.

make tabbouleh
make tabbouleh
5

Add the spinach, cherry tomatoes, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the couscous in the bowl 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. TIP: For the low-calorie option, leave out the hummus dressing and drizzle with lemon juice instead.

Serve up
Serve up
6

Divide the couscous tabbouleh between plates and top with the beef and fetta meatballs. Drizzle with the hummus dressing (or lemon juice for the low-calorie option) and sprinkle with the reserved parsley leaves.