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Lebanese Recipes
Lebanese Beef & Fetta Meatballs

Lebanese Beef & Fetta Meatballs

with Couscous 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 herb-packed tabbouleh, 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


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

1 cube

vegetable stock

1 unit


1 bag

baby spinach leaves

1 bunch


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 presentMilk, Soya, Egg, Gluten, Lupin)

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)3210 kJ
Fat38.8 g
of which saturates15.8 g
Carbohydrate56.6 g
of which sugars7.2 g
Protein45 g
Sodium1930 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
get prepped
get prepped

Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Zest the lemon (see ingredients list) to get a good pinch.

Get prepped
Get prepped

In a large bowl, combine the beef mince, 1/3 of the garlic, the 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 4-5 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 often, until browned and cooked through, 8-10 minutes.

Cook the couscous
Cook the couscous

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. Ad 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, 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
make tabbouleh

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.

serve up
serve up

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