Greek meatball salad

By admin
26 May 2011

Serves 4 Preparation time: 15 min Cooking time: 10-15 min

MEATBALLS 600 g beef mince 125 ml (½ c) fresh breadcrumbs 1 egg, lightly whisked 1 clove garlic, crushed 20 ml chopped fresh basil or parsley salt and freshly ground black pepper zest and juice of 1 lemon oil

DRESSING 200 ml mayonnaise 150 ml plain yoghurt zest and juice of 1 lemon (optional) 10 ml (2 t) mint, chopped (optional) salt and freshly ground black pepper

TO SERVE 1 small iceberg lettuce, shredded 12 cherry tomatoes, halved ½ cucumber, roughly chopped 4 tortillas (optional)

MEATBALLS Mix the mince, breadcrumbs, egg, garlic, basil or parsley, salt, pepper, lemon zest and juice in a bowl.

Wet your hands and shape the mixture into 16 balls.

Preheat the oven grill.

Line a baking sheet with foil and grease it with nonstick spray.

Brush the balls with oil and grill for 5 minutes or until done to taste.

DRESSING Whisk together the ingredients and season with salt and pepper.

TO SERVE Arrange the lettuce leaves, tomatoes and cucumber in a large dish and pile the meatballs on top.

Serve with the dressing.

Or wrap the mixture in tortillas

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