Recipe for Greek Mezze – Meatballs with red cabbage salad and tangy Tzatziki recipe, served with Potato Chips on the side
500g beef mince
½ onion – peel & chop finely
10g parsley – chop
3 tsp Greek Spice Mix
1 clove garlic – peel, grate finely & chop
1 tsp dried mint
¼ red cabbage – slice thinly
5g mint – tear
1 tsp paprika
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Potato chips: Cut into chips: cut the potatoes into 1 cm thick slices lengthways, then cut those slices into 1cm chips. Place the potato chips on a tin foil lined baking tray, sprinkle with paprika, drizzle with olive oil and season with salt and pepper. Roast the potatoes in the oven for 20 minutes until golden and crispy.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice. Set aside.
Meatballs: Season the mince generously with salt and pepper. Mix in the onion, parsley and Greek Spice Mix. Use your hands to shape the mixture into golf ball sized meatballs (3-4 per person). Place a large saucepan on a medium-high heat with a drizzle of olive oil. When hot, place the meatballs into the pan and cook for 10 minutes, moving them around to make sure that they brown evenly all over.
Tzatziki: Grate the cucumber finely and use your hands to squeeze out as much liquid as possible. Mix the cucumber with the yoghurt, garlic, dried mint, HALF the lemon juice and HALF the lemon zest. Season with salt and pepper to taste.
Salad: Mix together the red cabbage, mint and the REST of the lemon zest and juice. Add a drizzle of olive oil and season with salt and pepper to taste.
Serve the meatballs and the red cabbage salad topped with the tzatziki. Serve the potato chips on the side. You can use the tzatziki as a dipping sauce.
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