Recipe for Beef Keftedes meatballs with cauliflower tabbouleh and feta cheese

500g beef mince
1/2 onion – chop finely
1 tsp cinnamon
1 tsp allspice
1 lemon
2 tomatoes – dice (1cm)
1 red onion – chop finely
100g Fairview Feta – cut into cubes (1cm)
10g fresh mint – chop finely
1 cucumber
1 cauliflower – grate finely
4 tbsp basil pesto
1 tsp sumac
olive oil (from your pantry)
salt & black pepper (from your pantry)

How to
Preparation: Prepare all the ingredients as indicated above.

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.

Cucumber: Cut the ends off the cucumber, then slice the four edges around the seeds. Dice these edges (½ cm) and discard the core containing the seeds.

Meatballs: Mix these ingredients with the mince: the white onion, cinnamon, allspice, salt and pepper. Roll the mixture into golf-ball-sized meatballs (about 4-5 meatballs per person). Place a pan on medium-high heat, add a drizzle of olive oil and cook the meatballs until golden – 10-12 minutes. Shake the pan while cooking to make sure that the meatballs are cooked through and golden.

Tabbouleh: Mix together the cauliflower, cucumber, red onion, tomato, basil pesto, lemon zest and HALF the mint. Season with salt, pepper and lemon juice to taste.

Feta: Add the rest of the mint to the feta cubes and mix with the sumac.

Serve the tabbouleh with the meatballs and feta.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.