Shawarma Meatballs

Name: Shawarma Meatballs with Bulgur and Sumac Veggies
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 16 ounce Ground Beef; 2 unit Roma Tomato; 2 unit Red Onion; 2 unit Zucchini; ½ ounce Parsley; 1 cup Bulgur Wheat; 2 teaspoon Sumac; 2 tablespoon Middle Eastern Spice Blend; 1 unit Chicken Stock Concentrate; 4 tablespoon Sour Cream; ½ cup Panko Breadcrumbs; 8 teaspoon Olive Oil; unit Salt; unit Pepper; unit Justin's Peanut Butter Cups*

with Bulgur and Sumac Veggies

Recipe Development TeamPublished on December 05, 2016

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(1.7K customers rated)

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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 friendly

•Family Friendly

Allergens:

Wheat

•Milk

•Peanuts

•Soy

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

16 ounce

Ground Beef

2 unit

Roma Tomato

2 unit

Red Onion

2 unit

Zucchini

½ ounce

Parsley

1 cup

Bulgur Wheat

(Contains: Wheat)

2 teaspoon

Sumac

2 tablespoon

Middle Eastern Spice Blend

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains: Milk)

½ cup

Panko Breadcrumbs

(Contains: Wheat)

Not included in your delivery

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

unit

Justin's Peanut Butter Cups*

(Contains: Peanuts, Soy)

Nutrition Values

/ per serving

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.

Utensils

•Pot

•Baking Sheet

•Large Bowl

•Large Pan

•Plate

Instructions

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.