Greek Beef Keftedes & Risoni Salad
with Garlic Yoghurt & Crumbled Fetta4.5(18)
Calories
:
727 kcalProtein
:
47.4g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Eggs
- Soy
Whisk your tastebuds away to the Aegean with these succulent Greek Beef keftedes. Between the salty pop of crumbly cheese and that cooling, garlicky swirl, it’s a total texture masterclass that hits all the right notes. It's a fresh, herb-packed risoni winner that’s basically a holiday on a plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Tomato
1
Cucumber
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
2
Garlic
250 g
Beef Mince
1 sachet
Mediterranean Spice Blend
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Red Butter Lettuce
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
1 drizzle
vinegar
Utensils
•Large Non-Stick Pan
•Stor kastrull
Cooking Steps
1
- Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Roughly chop tomato and cucumber.
- Finely chop garlic.
2
- Cook risoni in boiling water until ‘al dente’, 7-8 minutes.
- Drain risoni, then place in a large bowl. Drizzle with olive oil.
- Set aside to cool slightly.
3
- Meanwhile, in a large bowl, combine beef mince, Mediterranean spice blend, fine breadcrumbs and the egg.
- Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
- Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
5
- Return frying pan to a medium-high heat with a drizzle of olive oil.
- Add beef keftedes, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
6
- To the bowl with cooled risoni, add red butter lettuce, tomato, cucumber, a drizzle of vinegar and olive oil. Toss to coat and season to taste.
- Divide risoni salad between bowls. Top with Greek beef keftedes and dollop over garlic yoghurt.
- Crumble over fetta cubes to serve. Enjoy!
