Herby Beef Meatballs, Fetta Salad & Wedges for Dinner
with Sticky Beef Meatballs & Veggie Salad for Lunch
- Gluten
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Soy
Why settle for one delicious meal when you can have two? Dinner brings herby Mediterranean flair with beef meatballs, fluffy potato wedges and crisp veg. Then, tomorrow’s lunch turns your leftovers into a vibrant veggie salad and tender meatball bites. Two meals, zero extra effort - now that’s what we like to call smart cooking.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Capsicum
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Mediterranean Spice Blend
1 packet
Mixed Salad Leaves
1
Potato
1
Red Onion
1
Tomato
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar
1 piece
egg
(Contains: Eggs;)
½ tbs
honey
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Roughly chop zucchini and capsicum into bite-sized chunks. Slice half the red onion into wedges.
- Place veggies on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
- Meanwhile, thinly slice remaining red onion. Roughly chop cucumber and tomato.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- In a medium bowl, combine beef mince, fine breadcrumbs, Mediterranean spice blend and the egg.
- Using damp hands, roll spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
- When wedges have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove pan from heat and add the honey, turning meatballs to coat.
- Drain pickled onion. In a second medium bowl, combine cucumber, tomato and pickled onion with a drizzle of olive oil and vinegar. Season to taste.
- Place potato wedges, Greek-style salad and a portion of herby beef meatballs on a plate (reserving a portion for lunch).
- Crumble half the fetta cubes over the salad and serve with dill & parsley mayonaisse. Enjoy!
- When you're ready to pack lunch place mixed salad leaves, roast veggies and balsamic & olive oil dressing in a container. Top with herby beef meatballs and crumble over remaining fetta. Refrigerate.
- At lunch, drizzle over dressing, toss well to combine and season to tatse.
- Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the combination of flavours in this Mediterranean-inspired dish.
- Ease of prep: Many found the recipe easy and fun to cook, with simple preparation steps.
- Portions: Some felt the provided ingredients were insufficient to cover both dinner and lunch for two adults.
- Suggestions: Consider adding extra potato if you prefer larger servings of wedges.
