Greek meatballs with beetroot tzatziki

Greek meatballs with beetroot tzatziki

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

See how easy it is to jazz up boring old meatballs by calling them ‘Greek’? Although I love beetroot dip I don’t trust those supermarket-bought ones because they’re so sweet. The answer? Make your own. It’s so simple.

Ingredients

Quantity Ingredient
250g lean lamb mince
1 onion, finely chopped
1/2 teaspoon dried oregano
1 teaspoon chopped mint leaves
1 teaspoon chopped flat-leaf parsley leaves
1 egg, lightly beaten
1/2 lemon, juiced
sea salt and freshly ground pepper
1/2 tablespoon extra-virgin olive oil
oregano leaves
handful small black olives
1 teaspoon toasted black sesame seeds

Beetroot tzatziki

Quantity Ingredient
3 beetroots, heads and tails trimmed
1 whole head garlic, halved crosswise
1 tablespoon extra-virgin olive oil
1/2 cup greek yoghurt
squeeze lemon juice
salt and freshly ground pepper

Method

  1. To prepare the meatballs, combine all the ingredients in a bowl, except for the oil, oregano, olives and sesame seeds, and mix well. Divide into golf ball–sized portions and arrange on a tray. Cover with clingfilm and refrigerate until ready to cook.
  2. To make the beetroot tzatziki, first preheat the oven to 200ºC and line an oven tray with baking paper. Arrange the beetroots and garlic on the oven tray and drizzle with the olive oil. Roast for around 40 minutes or until tender. When cool enough to handle, rub off and discard the skins from the beetroot (wear ‘sandwich’ gloves so your hands don’t stain) and chop them roughly. Squeeze the garlic out of its skin and combine with the chopped beetroot in a food processor. Add the yoghurt and lemon juice and season with salt and pepper. Whiz to a smooth purée.
  3. When ready to cook the meatballs, arrange them on an oven tray lined with baking paper and drizzle with the oil. Bake for 20–25 minutes in a 180ºC oven until cooked through.
  4. Arrange the meatballs on a warmed platter and scatter on the oregano, olives and black sesame seeds. Serve with a bowl of beetroot tzatziki.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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