Ready in just 20 minutes, these Greek-style lamb meatballs are served with crunchy Summer salad and a tangy natural yoghurt dressing.
20 Minutes. A deliciously simple Summer salad.
400g Australian premium lamb mince
1/3 cup Natural greek yoghurt
Greek spice (premix):
1/2 tablespoon oregano,1/2 tablespoon thyme, 1 teaspoon garlic powder
3 sprigs mint
1 Lebanese cucumber
1 baby cos lettuce
In a mixing bowl, combine the lamb, spice mix, a drizzle of olive oil, HALF of the mint leaves finely chopped, salt and pepper. Roll into walnut sized balls (approx 1.5cm). Wet hands to roll and stop the mixture from sticking!
Bring a fry pan to a medium to high heat with a drizzle of olive oil. Cook meatballs on all sides for 8 minutes, browning all over. Remove from heat.
Make salad and serve
Cut tomato into thin wedges. Cut cucumber into thin half moons, remove stalk end of lettuce and roughly cut. Finely chop the mint leaves. Combine mint with yoghurt, juice of the lemon, salt and pepper. Toss everything together with the meatballs & serve.
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