Fetta Stuffed Meatballs
with Olive & Cucumber Salad- Milk
Just when you thought meatballs couldn’t get any more exciting, we’ve gone and filled these with fetta! Don’t forget to go to the effort to cut your sweet potato into fairly small chunks. It will ensure they’re cooked quickly and nice and crispy!
Ingredients
400 g
sweet potato
1 clove
garlic
1 packet
beef mince
1 bunch
oregano
1 block
fetta cheese
(Contains: Milk;)
1
cucumber
¼
red onion
1 tub
kalamata olives
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. To prepare the ingredients, cut the sweet potato into 2 cm chunks. Peel and crush the garlic, pick and roughly chop the oregano leaves, cut the fetta cheese and cucumber into 1 cm cubes, finely slice the red onion, and halve the kalamata olives (check for pits).
In a medium bowl mix together the sweet potato, 1/2 of the olive oil, garlic and season with salt and pepper. Place on a lined baking tray and bake for 20-30 minutes, or until golden and cooked through. Set aside.
Meanwhile, in a separate medium bowl mix together the beef mince and half the oregano and season with salt and pepper. Roll the beef mince into meatballs (you should get about three per person), insert fetta cheese into the middle of each meatball and squeeze to seal tightly. Set aside.
Heat a dash of olive oil in a large frying pan over a medium-high heat. Add the meatballs and cook, turning, for 8-9 minutes or until browned and cooked through.
Meanwhile, in a medium bowl, combine the cucumber, red onion, Kalamata olives and the remaining oregano and olive oil. Season with salt and pepper.
To serve, divide the sweet potatoes, Greek salad and meatballs between plates. Enjoy!
