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Mediterranean Meatballs & Tzatziki

Mediterranean Meatballs & Tzatziki

with Wedges & Greek Salad

Family Friendly
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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.

Tags:Kid Friendly
Allergens:EggMilkGluten

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3218 kJ
Fat45 g
of which saturates11.8 g
Carbohydrate44.2 g
of which sugars9.7 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium1014 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the Mediterranean meatballs, wedges and Greek salad between plates. Serve with the dill & parsley yoghurt on the side.