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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.

Allergens:SulphitesEggGlutenMilkSesame

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1

tomato

1 bag

baby spinach leaves

1 bag

parsley

½

lemon

1 packet

beef mince

1 sachet

chermoula spice blend

(ContainsSulphites)

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

fetta cubes

(ContainsMilk)

1 packet

couscous

(ContainsGluten)

1 tub

hummus

(ContainsSesameMay be present Egg, Milk, Tree Nuts)

1 cube

vegetable stock

Not included in your delivery

olive oil

1

eggs

(ContainsEgg)

20 g

butter

(ContainsMilk)

¼ tsp

salt (for the beef)

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)3466 kJ
Fat45.9 g
of which saturates17.4 g
Carbohydrate52.9 g
of which sugars7.5 g
Protein47.3 g
Sodium1868 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley. Zest the lemon to get a good pinch and slice into wedges.

2

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 cubes 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.

3

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

4

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 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.

5

Add the tomato, baby spinach, parsley and lemon zest to 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.

6

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