Greek Meatball Salad

GREEK MEATBALL SALAD

 

Ingredients 

Meatballs 

1kg lamb mince ( pork & lamb either ) 

½ red onion (diced) 

1 tsp cumin

½ tsp cinnamon 

1 tsp dill (dried) (1 tbsp fresh ) 

1 tsp parsley (dried) (1 tbsp fresh) 

1 tsp mint (dried) (1 tbsp fresh) 

½ tsp oregano (1 tsp fresh) 

2 cloves garlic ( grated ) 

½ salt & pepper 

1 slice wholewheat bread 

50mls milk 

3-4 tbsp flour 

Salad 

2 handfuls mixed coloured cherry tomatoes 

½ cucumber 

½ red onion 

10 black kalamata olives ( in brine ) 

100g Irish feta cheese 

3 heads baby gem lettuce

Garnish : Fresh mint and dill

6 wholewheat flatbreads 

Sour Cream & Onion Dressing 

1 carton sour cream 

1 ½ tsp onion powder 

½ tsp garlic powder 

1 tsp dried chives 

1 tsp dried parsley 

¼ tsp sugar 

Optional : 2 tbsp milk 

 

 

Method 

 

Greek Meatballs 

• Mise en Place: Preheat the oven to 180? fan. Dice the onion and herbs. Mince the garlic. Soak the bread in milk. Make the Greek meatballs by combining the mince in a metal bowl. Add in the herbs and spices, add in the bread and season.Shape into 25 meatballs by rolling between 2 hands. Roll in flour. 

• Place 1 tbsp oil on an oven tray. Heat up for 2 minutes, then put the meatballs on the tray. Bake for 20-25mins until the juices run clear. 

 

Salad

• Wash and dry the salad leaves. Slice the tomatoes and allow to come to room temperature with a tsp olive oil and a pinch of sea salt.  Deseed the cucumber the cut inot chunks. Cut the red onion into semi circles.

 

Sour Cream & Onion Dressing 

• Open the tub of sour cream. Stir in all the ingredients. Allow the flavours to combine as the meatballs cook.

 

Assembly

• Serve this salad flat on a big serving platter. Lay the baby gem down first, then layer on top the feta, tomatoes, onion and olives. Carefully place the meatballs on top and garnish with fresh mint. 

• Drizzle with the dressing or serve on the side. Serve with wholewheat flatbreads. Enjoy.