HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLebanese Beef & Fetta Meatballs
Lebanese Beef & Fetta Meatballs

Lebanese Beef & Fetta 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.


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

1 packet



1 cube

vegetable stock

1 unit


1 bag

baby spinach leaves

1 bag


3 clove


1 packet

beef mince

1 sachet

chermoula spice mix


1 packet

fine breadcrumbs


1 block

fetta cheese


½ unit


1 tub


(ContainsSesameMay be present Egg, Gluten, Milk, Soy, Lupin, Tree Nuts)

Not included in your delivery

olive oil

1 unit



¾ cup

water (for the couscous)

¼ tsp


1 tbs

water (for the dressing)

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat39 g
of which saturates15.9 g
Carbohydrate55.6 g
of which sugars6.8 g
Dietary Fibre0 g
Protein44.7 g
Cholesterol0 mg
Sodium1670 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley. Zest the lemon (see ingredients list) to get a good pinch.


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 fetta 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 crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


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 the water (for the dressing). Season to taste with salt and pepper.


Divide the couscous tabbouleh between plates and top with the Lebanese meatballs. Drizzle with the hummus dressing. Serve with any remaining lemon wedges.