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