Shawarma Beef Meatballs
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Shawarma Beef Meatballs

Shawarma Beef Meatballs

with Roasted Veggie Freekeh and Feta Cheese

This disassembled Middle Eastern wrap is equally tasty and colourful! Savoury beef meatballs paired with roasted veggies, flavoured packed freekeh and sprinkled with salty feta cheese, it's an instant classic.

Allergens:
Wheat
Sulphites
Egg
Mustard
Milk
Barley
Oats
Rye
Sesame
Soy

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

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Pearl Couscous

(Contains Wheat)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

7 g

Parsley

1 unit(s)

Sour Cream

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Lemon

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

Not included in your delivery

1 tbsp

Oil*

¼ tbsp

Salt and Pepper*

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Nutrition Values

Calories480 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate64 g
Sugar7 g
Dietary Fiber7 g
Protein12 g
Cholesterol15 mg
Sodium740 mg
Trans Fat0.1 g
Potassium600 mg
Calcium75 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Baking Dish
Aluminum Foil
Zester
Small Bowl

Instructions

COOK FREEKEH
1

Combine freekeh, broth concentrate(s) and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.

ROAST VEGGIES
2

While freekeh cooks, cut the broccoli-cauliflower into bite-sized pieces. Core, then cut the pepper into 1/2-inch pieces. Arrange the the broccoli-cauliflower and peppers on a parchment-lined baking sheet. Toss with 1/2 tbsp oil (dbl for 4 ppl) and half the shawarma spice blend. Season with salt and pepper. Roast in the top of the oven, until veggies are golden-brown and tender, 14-16 min.

MAKE MEATBALLS
3

While veggies roast, peel, then mince or grate the garlic. Combine the beef, breadcrumbs, half the garlic and remaining sharwarma spice blend in a large bowl. Roll mixture into 1/2-inch meatballs (you should have 8 for 2 ppl and 16 for 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in middle of the oven until golden and cooked through, 10-12 min.**

MAKE LEMONY TOUM
4

While the meatballs bake, zest, then juice half the lemon. Cut the remaining lemon into wedges. Roughly chop the parsley. Stir together the mayonnaise, sour cream, 1 tbsp lemon juice and 1/4 tsp remaining garlic. (NOTE: Reference Garlic Guide.) in a small bowl. Season with salt and pepper. Set aside.

FINISH FREEKEH
5

Fluff the freekeh with a fork, then season with salt. Stir in lemon zest and 1/2 tbsp oil (dbl for 4 ppl). Once veggies are finished roasting, stir into the freekeh with half the parsley.

FINISH AND SERVE
6

Divide freekeh between bowls. Top with the meatballs and crumble over the feta. Drizzle over the lemony toum. Squeeze over a lemon wedge, if desired.

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