Greek-Style Beef Keftedes & Spinach Rice

Name: Greek-Style Beef Keftedes & Spinach Rice with Cherry Tomato Salad & Dill Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Dill; 1 packet Basmati Rice; 1 packet Baby Spinach Leaves; 1 Snacking Tomatoes; 2 Garlic; 250 g Beef Mince; 1 packet Fine Breadcrumbs; 1 packet Greek-Style Yoghurt; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 piece egg; 1.5 cup water; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Cherry Tomato Salad & Dill Yoghurt

Recipe Development TeamUpdated on May 04, 2026

Get up to $230 off

Calories

667 kcal

Protein

41.3g protein

Preparation Time

20 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Eggs
May contain traces of allergens
Gluten
Soy
Wheat

We’ve doubled down on fresh herbs in this vibrant dish, featuring both a fragrant spinach-dill rice and a zesty dill yoghurt. Served with tender beef keftedes and a crisp cherry tomato salad, it’s a balanced dinner that’s brimming with Mediterranean flair.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Dill

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Baby Spinach Leaves

Snacking Tomatoes

Garlic

250 g

Beef Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

1.5 cup

water

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories667 kcal

Energy (kJ)2790 kJ

Fat22.9 g

of which saturates7.7 g

Carbohydrate71.3 g

of which sugars4.5 g

Dietary Fibre7.4 g

Protein41.3 g

Cholesterol16.2 mg

Sodium273 mg

Potassium127 mg

Calcium3.5 mg

Iron0.4 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Finely chop dill.
To a medium saucepan, add the water 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.
Once rice is cooked, stir in baby spinach leaves and half of the dill until wilted and combined. Season to taste.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, halve snacking tomatoes.
• Finely chop garlic.
• In a medium bowl, combine lamb mince, fine
breadcrumbs, the egg and a good pinch of salt
and pepper.
• Using damp hands, roll heaped spoonfuls of lamb
mixture into small meatballs (4-5 per person).
Transfer to a plate.

• 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 heatproof bowl, then
add Greek-style yoghurt and the remaining dill and
stir to combine. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).