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Greek-Style Beef and Feta Meatballs
New
Very High Fibre
High Protein
Greek-Style Beef and Feta Meatballs

with Roasted Veggie and Olive Couscous

8 min
Difficulty: 2/3
Greek

Ingredients: Ground beef • Zucchini • Sweet bell pepper • Red onion • Moroccan couscous (wheat) (durum wheat semolina) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (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 lecithin, 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) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Parsley • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

30-min-or-less
Very High Fibre
High Protein
Dinner-bowls
Mediterranean
Healthy Kickstart
Ingredients
Ground Beef

Ground Beef

250 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Couscous

Couscous

0.5 cup

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Vegetable Broth Concentrate

Vegetable Broth Concentrate

1 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Parsley

Parsley

7 g

Red Onion

Red Onion

0.5 unit(s)

Yogurt Sauce

Yogurt Sauce

3 tbsp

Zucchini

Zucchini

1 unit(s)

Mixed Olives

Mixed Olives

30 g

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Butter

Butter

1 tbsp

Pepper

Pepper

0.125 tsp

Oil

Oil

1 tbsp

Salt

Salt

0.38 tsp

Preparation
1
Prep veggies

  • Before starting, preheat the oven to 450°F. 
  • Wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Peel, then cut half the onion into 1-inch pieces (whole onion for 4 servings). 

2
Roast veggies

  • To an unlined baking sheet, add onions, peppers, zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
  • Roast for 12-14 min, in the bottom of the oven, flipping halfway through, until tender-crisp. 

3
Prep and roast meatballs

  • Meanwhile, line a baking sheet with parchment paper.
  • To a large bowl, add beef, feta, breadcrumbs and half the Dill-Garlic Spice Blend. Season with 1/4 tsp (1/2 tsp) salt and pepper, then mix to combine. 
  • Roll mixture into 8 (16) equal-sized meatballs.
  • On the prepared baking sheet, arrange meatballs.
  • Roast in the middle of the oven for 10-12 min, until browned and cooked through.**

4
Make couscous

  • Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, broth concentrate, and 1 tbsp (2 tbsp) butter. Bring to a boil over high.
  • Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
  • When couscous is tender, fluff with a fork.

5
Make sauce

  • Meanwhile, roughly chop parsley.
  • Drain, then roughly chop olives.
  • To a medium bowl, add yogurt sauce, remaining Dill-Garlic Spice Blend and 1 tsp (2 tsp) water. Whisk to combine.

6
Finish and serve

  • To the couscous, add olives, roasted veggies and half the parsley. Season with salt and pepper, then stir to combine.
  • Divide couscous between plates. Top with meatballs.
  • Drizzle yogurt sauce over top.
  • Sprinkle with remaining parsley.

7

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**

Nutrition per serving

750

kcal

Calories

44

g

Fat

16

g

Saturated Fat

54

g

Carbohydrate

10

g

Sugar

6

g

Dietary Fiber

39

g

Protein

120

mg

Cholesterol

1340

mg

Sodium

1

g

Trans Fat

1000

mg

Potassium

200

mg

Calcium

4

mg

Iron

with Roasted Veggie and Olive Couscous

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Under 650 Calories
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