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.

Ingredients: Ground beef • Zucchini • Sweet bell pepper • Pearl couscous (durum wheat semolina) (wheat) • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), salt, natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • 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 lethicin, 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) • Parsley • Garlic.

Allergens:
Wheat
Sulphites
Milk
Oats
Rye
Sesame
Soy
Barley
Egg

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, Milk, Mustard, Triticale, Wheat, Sulphites, Peanuts, Sesame)

1 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

7 g

Parsley

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Italian Breadcrumbs

(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Peanuts, Tree nuts, Triticale, Wheat, Soy, Fish, Milk, Sesame, Mustard, Egg, Sulphites, Crustaceans)

86 mL

Creamy Dressing

(Contains Egg, Milk)

Not included in your delivery

½ tsp

Salt*

1 tbsp

Oil*

¼ tsp

Pepper*

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Nutrition Values

Calories850 kcal
Fat50 g
Saturated Fat13 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber6 g
Protein39 g
Cholesterol105 mg
Sodium1180 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium150 mg
Iron6 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.
  • Roughly chop parsley.
  • Add creamy dressing 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.
  • Drizzle creamy dressing over top.
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