Greek Meatballs

bowl Serves 4


  • 400 g beef mince
  • ½ cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 clove garlic, crushed
  • 1 Tbsp chopped fresh mint
  • 1 tsp finely grated lemon zest
  • 1 tsp dried oregano
  • 1 Tbsp oil
  • 1 cup risoni, cooked according to packet instructions
  • 1 jar jar Select pasta sauce
  • ½ cup Greek yoghurt
  • salad leaves to serve
  • ¼ cucumber, grated
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  • 1. Combine the mince, breadcrumbs, egg, garlic, mint, lemon zest and oregano. Roll the mixture into small, walnut-sized balls.

  • 2. Heat the oil in a large frying pan. Cook the meatballs over a high heat until they are golden brown. Reduce the heat to low and cook for a further 4-5 minutes, or until the meatballs are cooked through.

  • 3. While the meatballs are cooking, place the pasta sauce into a small saucepan and warm over a low heat.

  • 4. To make the Tzatziki dressing: place grated cucumber in paper towel to squeeze out any excess moisture, then add to bowl with yoghurt. Mix well.

  • 5. Serve the meatballs with risoni, pasta sauce, salad and a dollop of tzatziki.

By Food magazine

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