fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Lebanese Beef & Feta Meatballs

Lebanese Beef & Feta Meatballs with Zucchini, Couscous Tabbouleh and Hummus Drizzle

  • Author: HelloFresh
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Dinner

Description

This dish is brimming with colour and flavour! Herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing all come together for a delightful weeknight feast.


Scale

Ingredients

  • 1 medium zucchini
  • 2 small Roma tomatoes
  • 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1/2 lb ground beef
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp Shawarma Spice Blend
  • 2 tbsp feta cheese, crumbled
  • 1 tbsp butter
  • 1/2 cup couscous
  • 1/2 tbsp olive oil
  • 1/4 cup hummus
  • Salt and pepper, to taste

Instructions

  1. Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut tomato into 1/2-inch pieces. Zest, then juice half the lemon. Cut any remaining lemon into wedges. Roughly chop the parsley.
  2. Combine beef, breadcrumbs, Shawarma spice blend and feta in a medium bowl. Season with pepper. Form mixture into 8 equal-sized meatballs. Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven, until golden and cooked through, 12-14 min.
  3. Heat a medium pot over medium heat. When hot, add 1 tbsp butter and 2/3 cup water. Cover and bring to a boil over high heat. Remove pot from heat, stir in couscous, then cover and let stand, until tender and liquid is absorbed, 5-6 min. When couscous is tender, fluff with a fork. Stir in tomatoes, lemon zest, half the lemon juice and parsley. Season with salt and pepper.
  4. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.
  5. While zucchini cooks, stir together hummus, remaining lemon juice and 1 tbsp water in a small bowl. Season with pepper.
  6. Divide couscous tabbouleh between bowls. Top with zucchini and meatballs. Top with a hummus drizzle and squeeze over a lemon wedge, if desired.

Notes

Recipe contains sesame, milk and wheat.