Mediterranean Meatball Sarmie with Tzatziki

By Drum Digital
11 March 2020


Preparation: 10 Min | Cooking: 10 Min | Serves 4

Fresh mint and creamy tzatziki lift the sweet-tart tomato flavour of this meatball sarmie.



350g Eskort Mini Frikkadels

olive oil for frying and toasting

5ml (1t) cumin

5ml (1t) rosemary, chopped

5ml (1t) lemon zest

125ml (½c) sundried tomatoes

45ml (3T) olive oil

5ml (1t) paprika

salt and freshly ground black pepper

4 panini breads


125ml (½c) diced cucumber

250ml (1c) plain double-thick yoghurt

pinch of black pepper

60ml (¼c) mint leaves



  • In a frying pan over moderate heat, fry the frikkadels in some olive oil until golden.
  • Place the cumin, rosemary, paprika, lemon zest and sundried tomatoes in a food processor or blender.
  • Add 3T olive oil and blend until a smooth paste forms.
  • Add the paste to the frikkadels, stir through and remove from the heat.
  • Season with salt and pepper.
  • Lightly brush the paninis with olive oil and toast in a pan until golden.


  • Combine all the ingredients in a bowl.
  • Serve the meatballs on the toasted paninis.
  • Add tzatziki and garnish with fresh mint leaves.

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