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Lemon and oregano Greek meatball salad recipe

Lemon and oregano Greek meatball salad recipe

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Meatballs make the perfect between-the-season supper; when it’s too cold to be outside grilling on the barbecue but you’re not ready for sweaters, heavy stews and roasts. Brimming with fresh flavours, these lemon and oregano Greek meatballs are served atop a leafy green salad. Made in just 25 minutes, this recipe makes a great midweek meal. See method

  • Serves 4
  • 13 mins to prepare and 12 mins to cook
  • 173 calories / serving
  • Freezable
  • Healthy
  • Gluten-free

Ingredients

  • 400g turkey breast mince
  • 1 tsp dried oregano
  • 1 lemon, zested and juiced
  • 100g (3 1/2oz) Greek-style 0% fat natural yogurt
  • 50g (1 3/4oz) Greek-style salad cheese, crumbled
  • 1/2 small red onion, thinly sliced
  • 2 tsp olive oil
  • 1 round lettuce, split into leaves
  • 1/3 x 30g pack chives, snipped
  • 4 wholemeal pitta breads, toasted, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    730kj
    173kcal     9%

  • Fat

    6g 9%

  • Saturates

    3g 16%

  • Sugars

    3g 3%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 3.4g Protein 26.2g Fibre 0.7g

Method

  1. Mix the mince with the oregano and lemon zest. Shape into20 meatballs and put on a plate. Chill in the fridge for 10 mins.
  2. In a food processor, blitz 1 tbsp of the lemon juice with the yogurt and cheese until smooth; set aside. Soak the red onion slices in the remaining lemon juice.
  3. Heat the oil in a large frying pan set over a medium heatand add the meatballs. Cook for 10-12 mins, turning regularly, until golden and cooked through.
  4. Place the lettuce leaves ina large serving bowl. Scatter over the meatballs and drained onion slices then drizzle over the dressing. Finish with the chives and serve the pitta breads alongside, if you like.

Freezing and defrosting guidelines

Freeze uncooked meatballs only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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