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Shawarma Beef Meatballs

Shawarma Beef Meatballs

with Roasted Veggie Couscous and Feta Cheese

Custom recipe
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This deconstructed wrap, inspired by the classic Middle Eastern dish, is equally tasty and colourful! Savoury beef meatballs paired with roasted veggies, couscous and sprinkled with salty feta cheese – it's an instant classic.


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

¾ cup

Pearl Couscous


1 tbsp

Shawarma Spice Blend

2 unit

Garlic, cloves

200 g


160 g

Sweet Bell Pepper

7 g


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 unit


¼ cup

Feta Cheese, crumbled


2 tbsp

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Barley/Orge, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja)

Not included in your delivery

1.5 tbsp


½ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat52 g
Saturated Fat13 g
Carbohydrate65 g
Sugar8 g
Dietary Fiber7 g
Protein39 g
Cholesterol97 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Baking Sheet
Large Bowl
Aluminum Foil
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 1 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut zucchini into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Add mayo, 2 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth. Set aside.


Add zucchini, peppers, 1 tbsp oil (dbl for 4 ppl) and half the Shawarma Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven until veggies are tender-crisp, 12-14 min.


Meanwhile, prepare a foil-lined baking sheet. Add beef, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**


Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min. Add 2 cups water and 1 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat.


Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min. Drain and return couscous to the same pot, off heat. Add roasted veggies and parsley to couscous. Season with salt and pepper, then stir to combine.


Divide couscous between bowls. Top with meatballs and sprinkle with feta. Dollop toum on top. Squeeze a lemon wedge over top, if desired.