Double Greek-Style Beef & Pork Soutzoukakia
with Rice & Dill-Cos Salad
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Tonight we're headed to Greece! Tender Greek-style beef and pork meatballs simmered in a rich, warmly spiced tomato sauce. Served over fluffy rice with a fresh dill-spiked cos salad to keep things light. Yiayia would be proud!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
½
Brown Onion
1
Lemon
1
Baby Cos Lettuce
1 packet
Dill
500 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
½ sachet
Sweet Golden Spice Blend
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
1 piece
egg
(Contains: Eggs)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
- To a medium saucepan, add the water (for the rice) and bring to the boil.
- Add basmati rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, finely chop brown onion (see ingredients).
- Slice lemon into wedges.
- Finely shred cos lettuce. Roughly chop dill.
- In a medium bowl, combine beef & pork mince, fine breadcrumbs, half of the paprika spice blend (the remaining is used in step 4), a pinch of salt, and the egg.
- Using damp hands, roll beef mixture into koftas, about 8cm long and 2.5cm thick (6 per person).
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
- Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, until tender, 3-5 minutes.
- Add sweet golden spice blend (see ingredients) and remaining paprika spice blend, and cook until fragrant, 1 minute.
- Stir through diced tomatoes with garlic & onion, stock concentrate, the water (for the sauce) and a good pinch of sugar and pepper.
- Return koftas to the pan, turn to coat, and simmer until sauce is slightly thickened, 3-4 minutes.
- In a large bowl, combine cos, dill, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
- Divide rice between bowls. Top with double beef and pork soutzoukakia.
- Serve with dill cos salad and remaining lemon wedges. Enjoy!
