- 0:30 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
Use soft bread to wrap moreish beef meatballs and a tangy tomato salad. Enjoy a taste of the Mediterranean with fresh herb-spiked meatballs
Ingredients
- 5 slices white bread, crusts removed, coarsely torn
- 60ml (1/4 cup) milk
- 500g beef mince
- 1 brown onion, finely grated
- 1 egg, lightly whisked
- 1/4 cup chopped fresh continental parsley
- 1/4 cup chopped fresh mint
- 2 garlic cloves, crushed
- 2 1/2 teaspoons dried oregano leaves
- 60ml (1/4 cup) extra virgin olive oil
- 250g mini roma tomatoes, quartered
- 1 large Lebanese cucumber, halved lengthways, thinly sliced
- 60g baby spinach leaves, trimmed
- 1 1/2 tablespoons fresh lemon juice
- 500g pkt Lebanese bread
- 200g bought tzatziki dip
Method
- Step 1Place the bread and milk in a bowl. Set aside for 3 minutes to soften. Squeeze bread to remove excess liquid. Finely chop. Combine the bread, mince, onion, egg, parsley, mint, garlic and 2 teaspoons of oregano in a bowl. Roll tablespoonfuls of the mince mixture into balls.
- Step 2Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook half the meatballs, turning, for 8 minutes or until cooked through. Transfer to a tray. Repeat with the remaining meatballs.
- Step 3Combine the tomato, cucumber and spinach in a bowl. Combine the lemon juice, remaining oil and remaining oregano in a jug. Pour over the salad. Serve the keftedes with salad, bread and tzatziki.
- Low carb
- Low sugar
- Lower gi
Nutrition
2446 kj
Energy
22g
Fat Total
7g
Saturated Fat
5g
Fibre
32g
Protein
108mg
Cholesterol
693.83mg
Sodium
9g
Carbs (sugar)
61g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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