Greek Meatballs

Greek Meatballs

  • Serves 4

Ingredients

  • Beef mince - 400 g
  • Fresh breadcrumbs - ½  cup
  • Egg, lightly beaten - 1
  • Clove garlic, crushed - 1
  • Chopped fresh mint - 1 Tbsp
  • Finely grated lemon zest - 1 tsp
  • Dried oregano - 1 tsp
  • Oil - 1 Tbsp
  • Risoni, cooked according to packet instructions - 1 cup
  • Jar Select pasta sauce - 1 jar
  • Greek yoghurt - ½  cup
  • Salad leaves to serve
  • Cucumber, grated - ¼

Method

  1. Combine the mince, breadcrumbs, egg, garlic, mint, lemon zest and oregano. Roll the mixture into small, walnut-sized balls.

  2. Heat the oil in a large frying pan. Cook the meatballs over a high heat until they are golden brown. Reduce the heat to low and cook for a further 4-5 minutes, or until the meatballs are cooked through.

  3. While the meatballs are cooking, place the pasta sauce into a small saucepan and warm over a low heat.

  4. To make the Tzatziki dressing: place grated cucumber in paper towel to squeeze out any excess moisture, then add to bowl with yoghurt. Mix well.

  5. Serve the meatballs with risoni, pasta sauce, salad and a dollop of tzatziki.

This recipe was sent in by Food magazine.