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Lebanese Beef & Feta Meatballs

Lebanese Beef & Feta Meatballs

with Zucchini, Couscous Tabbouleh and Hummus Drizzle

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This dish is brimming with colour and flavour! Herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing all come together for a delightful weeknight feast.

Allergens:Wheat/BléMilk/LaitSesame/Sésame

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

½ cup

Couscous

(ContainsWheat/Blé)

200 g

Zucchini

80 g

Roma Tomato

7 g

Parsley

1 unit

Lemon

1 tbsp

Shawarma Spice Blend

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

57 g

Hummus

(ContainsSesame/Sésame)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber8 g
Protein38 g
Cholesterol100 mg
Sodium610 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Medium Bowl
Aluminum Foil
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut tomato into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4ppl). Cut any remaining lemon into wedges. Roughly chop the parsley.

2

Combine beef, breadcrumbs, Shawarma spice blend and feta in a medium bowl. Season with pepper. Form mixture into 8 equal-sized meatballs (16 for 4ppl). Arrange meatballs on a foil-lined baking sheet,. Bake in the middle of the oven, until golden and cooked through, 12-14 min.

3

Heat a medium pot over medium heat. When hot, add 1 tbsp butter and 2/3 cup water (dbl both for 4ppl). Cover and bring to a boil over high heat. Remove pot from heat, stir in couscous, then cover and let stand, until tender and liquid is absorbed, 5-6 min. When couscous is tender, fluff with a fork. Stir in tomatoes, lemon zest, half the lemon juice and parsley. Season with salt and pepper.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.

5

While zucchini cooks, stir together hummus, remaining lemon juice and 1 tbsp water (dbl for 4ppl) in a small bowl. Season with pepper.

6

Divide couscous tabbouleh between bowls. Top with zucchini and meatballs. Top with a hummus drizzle and squeeze over a lemon wedge, if desired.