These Greek Meatballs with Feta, alongside a Greek salad, are perfect for dinner. They also make a great appetiser, served with a few mezze dishes on the side. Loaded with spices and feta cheese, they are sure to please anyone who loves Greek flavours!
- 500g minced beef (or pork or lamb)
- 1 onion, finely diced
- 1/2 tablespoon chopped mint leaves
- 1/2 tablespoon chopped oregano leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 egg
- 50g dry breadcrumbs
- 100g crumbled feta cheese
- salt and freshly ground black pepper
- oil, for cooking
Mix the beef with the onion, herbs, spices, egg, breadcrumbs and feta and season with the salt and pepper. Roll into small golf-ball sized pieces – you should get about 16 to 18 meatballs from the mixture.
Preheat the oven to 180°C.
Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Cook the meatballs in batches, for three or four minutes on each side, or until brown. As they cook, lift them onto a baking tray and transfer to the preheated oven.
When all the meatballs are cooked, serve straight away with tzatziki and a Greek salad.
Recipe taken from What’s for Dinner? by Michele Curtis
What’s for Dinner? is the perfect solution to the mid-week dinner dilemma. It’s ideal for busy people who have run out of meal ideas or are bored with the tired, old classics. The recipes are easy to follow and make, and the ingredients are available in supermarkets. With chapters like ‘On the Stove’, ‘In the Oven’ and ‘On the Grill’, it’s easy to find something to whip up in no time at all. There are introductions for each recipe, where Michele includes her own tips as well as serving suggestions. The recipes are triple-tested so will work brilliantly every time, and are easy to follow, making them ideal for beginner cooks. This is a book that belongs in every kitchen and contains recipes you will love to cook over and over again. Fully illustrated throughout, it is sure to become a well-used favourite.
You can purchase What’s for Dinner? at cooked.com.
Published by Hardie Grant Books.