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Shawarma Meatballs

Shawarma Meatballs

with Bulgur and Sumac Veggies

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Meatballs aren’t just an Italian-American or Swedish thing. Here, we’re introducing a version that incorporates the spices of the Middle East. Accompanied by hearty bulgur and tender roasted veggies, these little baubles will convince you that meatballs are good with just about anything.

Please note that this recipe may be packaged with samples that contain peanuts and soy.

Tags:Child friendlyFamily Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce

Ground Beef

2 unit

Roma Tomato

2 unit

Red Onion

2 unit


½ ounce


1 cup

Bulgur Wheat


2 teaspoon


2 tablespoon

Middle Eastern Spice Blend

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream


½ cup

Panko Breadcrumbs


Not included in your delivery

8 teaspoon

Olive Oil


Kosher Salt




Justin's Peanut Butter Cups*

(ContainsPeanuts, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories569 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber9 g
Protein30 g
Cholesterol90 mg
Sodium348 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Heat broiler to high or oven to 500 degrees. Combine bulgur, stock concentrate, 2½ cups water, and a pinch of salt in a medium pot. Bring to a boil, reduce to a simmer, and cover. Cook until tender, 12-15 minutes. Remove from heat and keep covered.


Halve, peel, and cut onions into ½-inch wedges. Quarter tomatoes through stem end. Halve zucchini lengthwise and slice into 2-inch wedges. Toss veggies on a baking sheet with 4 tsp olive oil, sumac, salt, and pepper. Broil (or roast) until softened and slightly charred, 10-12 minutes.


Lightly mix ground beef, panko, Middle Eastern spice blend, salt, and pepper in a large bowl to combine. Gently pat into golf-ball-sized meatballs with your hands.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add meatballs and cook to desired doneness, 6-10 minutes, turning to brown on all sides.


Finely chop parsley. Fluff bulgur with a fork, season with salt and pepper, and stir in half the parsley.


Divide bulgur between plates. Top with veggies and meatballs. Dollop with sour cream and garnish with remaining parsley.