Mediterranean Meatballs & Tzatziki
with Wedges & Greek Salad
Using our favourite ingredients from the sun-soaked Mediterranean region, we've created a meal supercharged with flavour. From the creamy tzatziki to the fetta-studded Greek salad, it's a dinner to remember.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
potato
2 clove
garlic
1
tomato
1
cucumber
1 packet
dill & parsley mayonnaise
(ContainsEgg)1 packet
Greek-style yoghurt
(ContainsMilk)1 packet
beef mince
1 sachet
Italian herbs
(May be present Gluten/Gluten)1 packet
fine breadcrumbs
(ContainsGluten)1 bag
baby spinach & cos lettuce mix
1 packet
kalamata olives
1 block
fetta cheese
(ContainsMilk)Not included in your delivery
olive oil
2 tsp
balsamic vinegar
1
egg
(ContainsEgg)¼ tsp
salt
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on the oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time.
While the wedges are baking, finely chop the garlic. Roughly chop the tomato and cucumber. In a small bowl, combine the dill & parsley mayonnaise and Greek yoghurt.
In a large bowl, combine the beef mince, garlic, Italian herbs, fine breadcrumbs, egg and the salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 5 meatballs per person.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, in batches, until browned and cooked through, 8-10 minutes.
In a second large bowl, combine the tomato, cucumber, cos lettuce mix and kalamata olives. Crumble in the fetta. Add the balsamic vinegar and a drizzle of olive oil, then toss to combine. Season to taste.
Divide the Mediterranean meatballs, wedges and Greek salad between plates. Serve with the dill & parsley yoghurt on the side.