Greek-Inspired Feta Meatballs

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Very High Fibre

High Protein

with Lemon-Pepper Potatoes and Feta Sauce

40 min

Difficulty: 2/3

Greek

Le feta est l’ingrédient secret qui donnera aux juteuses boulettes de viande maison un goût saumuré et salé! Complétez ce festin d’inspiration grecque avec des pommes de terre rôties et une salade fraîche qui plaira à toute la famille.

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Barley

Egg

May contain traces of allergens

Oats

Rye

Triticale

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Small Bowl

Whisk

Tags

Very High Fibre

Classic-plates

High Protein

Mediterranean

Ingredients

Ground Beef

250 g

Italian Breadcrumbs

4 tbsp

Chicken Broth Concentrate

1 unit(s)

Lemon-Pepper Seasoning

6 g

Feta Cheese, crumbled

0.25 cup

Russet Potato

2 unit(s)

Tomato

1 unit(s)

Spring Mix

56 g

Yogurt Sauce

6 tbsp

Mini Cucumber

2 unit(s)

White Wine Vinegar

1 tbsp

Dijon Mustard

0.5 tbsp

Salt

0.313 tsp

Oil

2.5 tbsp

Pepper

0.063 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat.
Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.**

Meanwhile, to a small bowl, add yogurt sauce, half the white wine vinegar and 1 tbsp (2 tbsp) feta. Season with pepper, then stir to combine.

To a large bowl, add ground beef, breadcrumbs, broth concentrate, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) salt, then combine.
Add remaining feta, then gently mix.

Roll mixture into 8 (16) equal-sized meatballs.
Transfer to another parchment-lined baking sheet.
Roast in the top of the oven for 12-14 min, until cooked through.**

Meanwhile, cut tomato into 1/2-inch pieces.
Slice cucumber into 1/4-inch rounds.
To a large bowl, add Dijon, remaining white wine vinegar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, whisk to combine.
When meatballs and potatoes are done, add spring mix, cucumbers and tomatoes to the large bowl with dressing. Toss to combine.