Carb Smart Middle Eastern-Inspired Beef Koftas
with Feta and Cucumber Salad
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Ground beef • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Lemon • Cucumber • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
113 g
Spring Mix
113 g
Baby Tomatoes
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
½ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Egg, Peanuts, Triticale, Tree nuts)
7 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Peanuts, Tree nuts)
1 tbsp
Fig Spread
(May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Tree nuts)
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve tomatoes.
- Thinly slice cucumbers.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Line a baking sheet with parchment paper.
- To a medium bowl, add breadcrumbs, Shawarma Spice Blend, half the feta and beef. Season with pepper, then combine.
- Roll mixture into 6 (12) equal-sized logs.
- On the prepared baking sheet, arrange koftas.
- Roast in the middle of the oven for 13-15 min, until golden and cooked through.**
- To a large bowl, add half the fig spread (use all for 4 servings), 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spring mix, cucumbers and tomatoes, then toss to combine.
- To a small bowl, add lemon zest, mayo, 1/2 tsp (1 tsp) lemon juice and 1 tsp (2 tsp) water.
- Season with salt and pepper, then whisk to combine.
- Divide koftas and salad between plates.
- Sprinkle salad with remaining feta.
- Drizzle lemon-mayo sauce over koftas.
- Squeeze a lemon wedge over top.
