Greek Lamb Meatballs with Feta and Mint Salad

Greek Lamb Meatballs with Feta and Mint Salad

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 28, 2018.

Ingredients

Tomato Bulgur

  • 1 packet bulgur wheat
  • 1¾ cup chicken stock
  • 1 can chopped tomatoes
  • Lamb Meatballs
  • 1 packet Greek lamb mince
  • ½ cup fine breadcrumbs
  • 1 egg

Feta And Mint Salad

  • ½ telegraph cucumber
  • 1 carrot
  • 1/2 bag baby spinach
  • 1 bunch mint, chopped
  • 50g feta cheese

Honey Yoghurt

  • 1 pottle yoghurt
  • 2 tsp honey

To Serve

  • 1 packet sliced almonds

Steps

  1. Cook bulgur Add bulgur wheat, chicken stock and canned tomatoes to a medium pot and bring to the boil. Once boiling, cover with a tight fitting lid and reduce to the lowest heat to cook for 10 minutes.
  2. Remove from heat and leave to steam, still covered, for a further 9 minutes. Do not lift the lid at any time during cooking. Once cooked, fluff up grains with a fork and season to taste.
  3. Make and cook meatballs In a large bowl, mix all lamb meatball ingredients together with a pinch of salt, until combined. Using damp hands, divide mixture into 14 pieces and roll into balls. Heat a drizzle of oil in large fry-pan on medium heat. Cook meatballs for about 14 minutes, until golden and cooked through. Turn meatballs often, to ensure even cooking.
  4. Prep salad Peel cucumber and carrot into ribbons. In a medium bowl, toss all salad ingredients together with a drizzle of olive oil and vinegar.
  5. Honey yoghurt In a small bowl, mix honey yoghurt ingredients together.
  6. To serve Top salad with meatballs, a dollop of honey yoghurt and almonds.

Nutritional Information

Energy 2579 kj
616 kcal
Protein 37.0g
Carbohydrate 55.5g
Fat 24.1g