Mediterranean-Spiced Beef Meatball Salad
This meal brings together vibrant, and fresh ingredients, and bold flavours for a satisfying meal. The spiced meatballs pair perfectly with the refreshing salad and creamy tzatziki, offering a delicious way to nourish your body and support your skin.
Ingredients
Meatballs
- 250 g lean beef mince
- 25 g wholemeal breadcrumbs
- 1/4 tsp salt ^
- Mediterranean spices 1 tsp lemon pepper, 1/2 tsp sweet paprika, 1/4 tsp ground cumin, 1/4 tsp dried oregano
- 1 egg ^
- 1/2 tsp olive oil ^
Pink Pickled Onions
- 1/2 red onion halved, and thinly sliced
- 2 tbsp red wine vinegar
- 1/2 tsp honey
Tzatziki
- 1/4 telegraph cucumber grated, juices squeezed out
- 1/2 bunch dill roughly chopped
- 50 g yoghurt
Salad
- 1/4 telegraph cucumber halved and thinly sliced
- 1 lettuce leaves separated
- 1/2 avocado thinly sliced
- 1/2 pack cherry tomatoes
- 1/2 Tbsp red wine vinegar ^
- 1 tsp olive oil ^
To serve:
- 2 tbsp walnuts chopped
Instructions
- Prep Meatballs: Combine all meatball ingredients (except oil) in a bowl, until well combined. Use a tablespoon measure and damp hands to shape mixture into balls.
- Cook Meatballs: Heat oil in a frypan on medium heat. Cook meatballs (in batches if needed) for about 10 minutes, turning frequently, until cooked through. Rest, covered, for 2-3 minutes.
- Make Pickled Onion: Thinly slice red onion and toss in a small bowl with vinegar, honey and a pinch of salt. Set aside.
- Make Tzatziki: Grate first measure of cucumber, squeeze all liquid out and roughly chop dill. Mix in a second bowl with yoghurt and season to taste with salt. Cut remaining cucumber in half and thinly slice. Set aside.
- Prep Salad: Separate lettuce leaves and thinly slice avocado. Toss in a salad bowl with sliced cucumber, cherry tomatoes, vinegar and olive oil.
- Serve: Divide salad between plates and top with meatballs. Sprinkle over pickled onion and walnuts. Serve tzatziki on the side
