Greek Beef Keftedes & Veggie Risoni Salad

Name: Greek Beef Keftedes & Veggie Risoni Salad with Cherry Tomatoes, Fetta & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 1 Snacking Tomatoes; 1 Cucumber; 2 Garlic; 1 packet Risoni; 250 g Beef Mince; 1 sachet Mediterranean Seasoning; 1 packet Fine Breadcrumbs; 1 Greek-Style Yoghurt; 1 Gourmet Leaf Mix; 1 packet Fetta Cubes; 1 drizzle olive oil; 1 piece egg; 1 drizzle vinegar

with Cherry Tomatoes, Fetta & Garlic Yoghurt

Helen GathererUpdated on October 30, 2026

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Calories

:

746 kcal

Protein

:

49.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

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

Snacking Tomatoes

1

Cucumber

2

Garlic

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy)

250 g

Beef Mince

1 sachet

Mediterranean Seasoning

1 packet

Fine Breadcrumbs

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

1

Greek-Style Yoghurt

(Contains: Milk)

1

Gourmet Leaf Mix

1 packet

Fetta Cubes

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs)

1 drizzle

vinegar

Nutritional Values

Energy (kJ)3120 kJ

Calories746 kcal

Fat27.1 g

of which saturates10 g

Carbohydrate74.2 g

of which sugars9.6 g

Dietary Fibre6.1 g

Protein49.5 g

Cholesterol16.2 mg

Sodium1040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Large Frying Pan

Cooking Steps

PDF

1

• Half-fill a large saucepan with water, add a generous
pinch of salt, then bring to the boil over high heat.
• Roughly chop cucumber.
• Halve snacking tomatoes.
• 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 second large bowl, combine
beef mince, Mediterranean seasoning, 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 (see ingredients) and stir to
combine. Season to taste with salt and pepper.

5

• Return frying pan to 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 gourmet leaf
mix, tomatoes, cucumber and a drizzle of white
wine vinegar and olive oil. Toss to coat and season
to taste.
• Divide veggie risoni salad between bowls. Top with
Greek beef keftedes and dollop with garlic yoghurt.
• Crumble over fetta cubes to serve. Enjoy!