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Lebanese Recipes
Chermoula Beef & Fetta Meatballs

Chermoula Beef & Fetta Meatballs

with Quinoa Tabbouleh & Hummus Dressing

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3.4 / 4 Ratingout of 359 ratings
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Get a load of this meal that's brimming with colour and flavour. With a tri-colour quinoa as the base for a herby tabbouleh, plus mildly spiced beef meatballs and a creamy hummus dressing, all the elements come together for a delightful explosion of taste!

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

tri colour quinoa

½ cube

vegetable stock

1 unit


1 unit


1 bunch


1 clove


250 g

beef mince

1 sachet

chermoula spice mix


1 packet

fine breadcrumbs


1 block

fetta cheese


1 unit


1 tub


(ContainsSesameMay be presentEgg, Gluten, Milk, Soya, Lupin)

Not included in your delivery

olive oil

¼ tsp

salt (for the quinoa)

1 unit



1.5 cup

water (for the quinoa)

¼ tsp

salt (for the meatballs)

1 tbs

water (for the dressing)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2870 kJ
Fat35.8 g
of which saturates10.8 g
Carbohydrate51.8 g
of which sugars7.1 g
Protein45.1 g
Sodium1680 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Large Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Cook the quinoa
Cook the quinoa

Rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water (for the quinoa), salt (for the quinoa) and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, or until tender. Drain then return to the pan. Set aside uncovered to cool slightly.

Get prepped
Get prepped

While the quinoa is cooking, finely chop the garlic (or use a garlic press). Finely chop the tomato and cucumber. Roughly chop the parsley leaves. Zest the lemon to get a good pinch.

Make the meatballs
Make the meatballs

In a large bowl, combine the beef mince, garlic, chermoula spice blend, salt (for the beef), egg and fine breadcrumbs. 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 5-6 meatballs per person.

Cook the meatballs
Cook the meatballs

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning regularly, for 8-10 minutes or until browned and cooked through.

Make the quinoa tabbouleh
Make the quinoa tabbouleh

Add the tomato, cucumber, parsley and lemon zest to the saucepan with the quinoa 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

Divide the quinoa tabbouleh between plates and top with the chermoula meatballs. Drizzle with the hummus dressing.