Beef & Crumbly Cheese Meatballs
with Carrot Couscous & Hummus
The flavours of the Middle East are always a winner, and our tasty carrot couscous tabbouleh and hummus dressing are a case in point. Add beef and feta meatballs to the mix and you’ll be hard-pressed to stop your mouth watering while you cook!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
garlic
1 bag
baby spinach leaves
½
carrot
1 bag
baby broccoli
½
lemon
1 packet
beef mince
1 sachet
chermoula spice blend
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
parsley
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Finely chop the garlic. Roughly chop the baby spinach leaves. Grate the carrot (see ingredients). Trim the baby broccoli and cut into thirds, slicing any thicker stalks in half lengthways. Slice the lemon into wedges.
In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients), 1/2 the garlic and a pinch of salt and pepper. Crumble in the cheese and mix well. Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs. Transfer to a plate. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli, tossing, until tender, 4-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the meatballs, turning, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, melt the butter in a medium saucepan over a medium heat. Cook the carrot, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. Add the couscous and stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
In a second large bowl, combine the baby spinach, baby broccoli, couscous and a squeeze of lemon juice. Season with salt and pepper and stir to combine.
TIP: Combine everything in the saucepan to save on washing up!
Roughly chop the parsley. Divide the couscous tabbouleh between plates and top with the beef and crumbly cheese meatballs. Dollop over the hummus and garnish with the parsley to serve.