Middle Eastern-Style Beef & Feta Meatballs
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Middle Eastern-Style Beef & Feta Meatballs

Middle Eastern-Style Beef & Feta Meatballs

with Roasted Veggie Couscous

The flavours of the Middle East are always a winner, and our tasty veggie couscous and lemony yoghurt 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!

Allergens:
Milk
Egg
Gluten
Gluten(Wheat)

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

1 unit

onion

1 packet

peeled pumpkin pieces

4 clove

garlic

1 unit

carrot

1 bag

baby spinach leaves

1 bunch

parsley

1 unit

lemon

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

beef mince

3 sachet

chermoula spice blend

2 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 block

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 sachet

vegetable stock powder

2 packet

couscous

(Contains Gluten(Wheat); )

Not included in your delivery

olive oil

½ tsp

salt

2 unit

egg

(Contains Egg; )

40 g

butter

(Contains Milk; )

1.5 cup

water

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Nutrition Values

/ per serving
Energy (kJ)3100 kJ
Calories0 kcal
Fat29.9 g
of which saturates15.3 g
Carbohydrate65.6 g
of which sugars15.4 g
Dietary Fibre0 g
Protein48 g
Cholesterol0 mg
Sodium1730 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 Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Lid

Instructions

Roast the veggies
1

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

Get prepped
2

While the veggies are roasting, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Pick and roughly chop the parsley leaves. Zest the lemon to get a good pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper. Set aside.

Cook the meatballs
3

In a large bowl, combine the beef mince, chermoula spice blend, salt, eggs, fine breadcrumbs and 1/2 the garlic. Crumble in 1/2 the feta and mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and set aside on a plate. You should get 5-6 meatballs per person. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning often, until browned and cooked through, 8-10 minutes.

Make the carrot couscous
4

While the meatballs are cooking, melt the butter with a drizzle of olive oil in a large saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside and leave until the water is absorbed, 5 minutes.

Finish the couscous
5

When the couscous is done, fluff up with a fork. Add the lemon zest, a squeeze of lemon juice, the baby spinach and roasted veggies. Stir to combine.

Serve up
6

Divide the roasted veggie couscous and beef and feta meatballs between bowls. Dollop over the lemon yoghurt and garnish with the parsley and remaining feta. Serve with any remaining lemon wedges.