Shawarma Meatballs
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Shawarma Meatballs

Shawarma Meatballs

with Bulgur and Sumac Veggies

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

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)

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Nutrition Values

/ 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.

Utensils

Pot
Baking Sheet
Large Bowl
Large Pan
Plate

Instructions

Cook bulgur
1

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.

Prep and roast veggies
2

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.

Shape meatballs
3

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.

Cook meatballs
4

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.

Finish Bulgur
5

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

Plate and serve
6

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