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Photo of Middle Eastern beef meatballs by WW

Middle Eastern beef meatballs

Total Time
45 min
15 min
30 min
Grated vegies are hidden in these mouth-watering meatballs, making them an excellent option for foodies or fussy eaters


Oil spray

1 x 3 second spray(s)

Brown onion

2 medium, finely chopped


2 clove(s), crushed

Lean beef mince, raw

450 g

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Ground allspice

½ tsp

Fresh flat-leaf parsley

2 tbs, chopped

Olive oil

1 tbs


1½ tbs

Canned diced tomatoes

400 g

Beef stock

1 cup(s)


2 small, grated


2 small, grated

Pine nuts

1 tbs, toasted

Greek yoghurt, plain, low-fat, no added sugar

¼ cup(s)


½ cup(s)


50 g

Wholemeal lebanese bread

160 g, (2x80g), torn


  1. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add half the onion and garlic and cook, stirring, for 3–4 minutes or until onion has softened. Cool for 5 minutes.
  2. Place mince, onion mixture, cumin, cinnamon, allspice and parsley in a bowl. Mix to combine. Roll tablespoons of mixture into meatballs. Refrigerate for 10 minutes.
  3. Meanwhile, heat oil in a saucepan over medium heat. Add remaining onion and garlic and cook, stirring, for 5 minutes or until onion has softened. Stir in harissa, tomatoes and stock and bring to the boil. Boil for 2 minutes.
  4. Add carrot, zucchini and meatballs. Reduce heat to low and simmer, covered, for 15–20 minutes or until meatballs are cooked through and sauce has thickened.
  5. Combine tabouli and rocket in a large bowl and toss to combine. Divide meatball mixture among plates and top with pine nuts and yoghurt. Serve with tabouli salad and bread.