Greek Style Meatballs
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 6.25 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 500grams Lean Beef Mince
- 1 small red onion, finely diced
- 1 1/2tablespoons oregano leaves, finely chopped (plus extra sprigs to serve)
- 1 lemon, zested (plus extra wedges to serve)
- 1tablespoons olive oil
- 400grams tomato passata
- 125milliliter salt-reduced beef stock
- 2 zucchini, cut into 1cm dice
- 2 stalks celery, cut into 1cm dice
- 2 carrot, peeled, cut into 1cm dice
- 80grams baby spinach leaves
- 60grams feta cheese, crumbled
- 1 cup cous cous, steamed (to serve, suggestion)
- 1 cup rice, steamed (to serve, suggestion)
- 1 cup baby leaf salad (to serve)
Nutrition per serving
2980kJ / 712Cal
2980 Kilojoules or 712 Calories
34% of daily energy intake*
Protein
40.5grams
Fat
22.8grams
Carbs
85.0grams
Sugars
14.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
Tip:Meatballs will freeze well raw or as a cooked dish with the sauce.
Method
Step 1 of 4
Place mince, onion, oregano and lemon zest in a large bowl. Season. Using clean, damp hands mix to combine well. Roll a heaped tablespoon of mince mixture into a ball. Repeat to make 20 meatballs.
Step 2 of 4
Heat oil in a large non-stick frypan over medium-high heat. Cook meatballs for 4-5 minutes or until browned.
Step 3 of 4
Add tomato passata, stock, zucchini, celery and carrots. Stir well, bring to the boil then reduce heat to a low simmer for 12-15 minutes or until meatballs are cooked through and sauce has thickened. Stir through spinach and season to taste.
Step 4 of 4
Sprinkle meatballs with feta and extra oregano. Serve with cous cous or rice, salad and lemon wedges.
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