Shawarma-Inspired Beef Meatballs
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Shawarma-Inspired Beef Meatballs

Shawarma-Inspired Beef Meatballs

with Roasted Veggie Couscous and Feta Cheese

This deconstructed wrap is inspired by the classic Middle Eastern dish. With savoury beef meatballs, roasted veggies, couscous and salty feta cheese, it's equally as tasty and colourful as the iconic handheld.

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)

1 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

7 g

Parsley

4 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)

2 tbsp

Italian Breadcrumbs

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

Not included in your delivery

½ tsp

Salt*

1 tbsp

Oil*

¼ tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat50 g
Saturated Fat13 g
Carbohydrate64 g
Sugar7 g
Dietary Fiber7 g
Protein38 g
Cholesterol110 mg
Sodium1210 mg
Trans Fat0.5 g
Potassium950 mg
Calcium150 mg
Iron5 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

Baking Sheet
Measuring Spoons
Large Bowl
Aluminum Foil
Medium Pot
Measuring Cups
Whisk
Small Bowl
Strainer

Instructions

Prep and roast veggies
1
  • Cut zucchini into 1/2-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
  • Add zucchini, peppers, 1 tbsp (2 tbsp) oil and half the Shawarma Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast veggies in the top of the oven until tender-crisp, 12-14 min.
Form and roast meatballs
2
  • Meanwhile, line another baking sheet with foil.
  • Add beef, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
  • Transfer meatballs to the prepared baking sheet. Roast in the middle of the oven, until golden-brown and cooked through, 10-12 min.**
Start couscous
3
  • Meanwhile, heat a medium pot over medium-high heat.
  • When hot, add couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min.
  • Add 2 cups (4 cups) water and 1 tsp (2 tsp) salt. Cover and bring to a boil over high.
  • Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
Make toum
4
  • Meanwhile, 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 (4 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)
  • Season with salt and pepper, then whisk until smooth. Set aside.
Finish couscous
5
  • Drain and return couscous to the same pot, off heat.
  • Add roasted veggies and parsley to the pot with couscous. Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Divide roasted veggie couscous between bowls. Top with meatballs and sprinkle with feta.
  • Dollop toum on top.
  • Squeeze a lemon wedge over top, if desired.
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