Give your Greek salad some meat – literally! With garlicky beef or lamb mince meatballs, the refreshing cos lettuce and feta cheese Greek salad becomes a main!
- 500 g beef mince or lamb mince
- 1 egg
- 1 tbsp tomato paste
- 1 tbsp jarred crushed garlic
- 1 ½ tsp dried mint leaves
- 1 ½ tsp dried oregano leaves
- 1 cos lettuce, chopped
- 1 large Lebanese cucumber, chopped
- 200 g punnet cherry tomatoes, halved
- ⅓ cup Greek lemon dressing
- 100 g firm feta cheese, cubed
- Preheat oven to 180°C (160°C fan forced). Line a tray with baking paper. Place mince, egg, parsley, tomato paste, garlic, oregano and mint in a bowl, and season with salt and pepper. Mix until well combined.
- Roll tablespoons full of mixture into balls and place onto tray. Bake in the oven for 20-25 min, or until cooked. Drain on paper towel and allow to cool slightly.
- Toss lettuce, cucumber, tomatoes and half of the Greek dressing in a bowl. Arrange on a platter. Top with meatballs and feta. Drizzle with remaining dressing. Garnish with olives and a sprinkle of dried mint. Serve with tzatziki and toasted pita bread, if desired.
Use this meatball salad concept to create a chicken Caesar salad or a mediterranean lamb salad. Chop and change the mince and the salad ingredients to suit your favourite flavours.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||15.0 g|
|Total carbohydrates||8.6 g|
|- Sugars||6.1 g|
|Dietary fibre||4.5 g|