Greek Style Meatballs with Dip and Salad
This dish is a crowd-pleaser! You can eat it as a main course or share it with friends. The meatballs are packed with Mediterranean flavours like oregano, mint, garlic, and onion. They taste like they're straight out of the sun-soaked coast!
preparation: 20 minutes
making: 20 minutes
total: 40 minutes
servings: 5 servings
nutrition: 537 calories per serving
cuisine: Greek
Ingredients
- 500g lamb mince
- 200g beef mince
- ½ red onion
- 2 garlic cloves
- a few sprigs of fresh parsley
- 10 fresh mint leaves
- 50g breadcrumbs
- 1 egg
- a pinch of salt
- a pinch of black pepper
- 1 tsp dried oregano
- 2 tbsp of plain flour
- oil for greasing
Dip sauce
- 300g Greek Style yogurt
- ½ lemon, for juice
- a pinch of salt
- a pinch of black pepper
- a few sprigs of parsley
- a few fresh mint leaves
Side Salad
- 200 g cherry tomatoes
- ½ long cucumber
- ½ red onion
- salt, for taste
- black pepper, for taste
- 1 tbsp olive oil
- 1 tbsp lemon juice
- a pinch of fresh parsley
- a pinch of fresh mint leaves
Additionally
- Pitta bread, for serving
For Garnish
- Chopped fresh parsley
- Chopped fresh mint
Method
Let’s start by making dip sauce.
Chop fresh parsley and mint leaves finely.
In a small bowl, combine Greek-style yogurt, chopped parsley, and mint.
Season with salt and pepper, then squeeze in the juice of half a lemon.
Mix well and set aside.
Now, let’s make a salad.
Wash the tomatoes and cucumber.
Cut the tomatoes in half and the cucumber into bite-sized pieces.
Thinly slice half of the red onion.
Season with salt and pepper.
Drizzle with olive oil and freshly squeezed lemon juice.
Chop some fresh parsley and mint, then add them to the salad.
Toss everything together and set aside.
It’s time for meatballs.
Peel and chop half a red onion and mince garlic cloves.
Finely chop mint and parsley leaves.
In a large bowl, combine beef and lamb mince with red onion, garlic, mint, and parsley.
Add the breadcrumbs, crack in the egg, and season with salt, pepper, and oregano.
Mix everything thoroughly with your hands until well combined.
Shape the meat mixture into small balls, about the size of golf balls or smaller, using your hands. Lightly flour each one.
Heat oil in a large frying pan.
Add the meatballs to the pan and cook for about 10 to 12 minutes over medium-high heat, turning them occasionally until they are evenly browned on all sides.
Make sure to turn each meatball to ensure they are well-cooked throughout.
While meatballs are cooking, toast the pita bread and cut it into pieces.
Place a portion of the dip on a plate, and add a few meatballs and salad on the side. Finish with a few pieces of pitta bread.
Sprinkle with chopped parsley and mint.
Enjoy.
