Mediterranean Beef Meatballs

Steps

1. Preheat oven to 220°C. Bring a half full kettle to the boil. Line an oven tray (with a lip) with baking paper. Preheat BBQ hot plate to medium-high (if using). Prepare ingredients. In a large bowl, mix all Mediterranean meatball ingredients (except oil) until combined. Using damp hands, shape mixture into golf ball-sized balls. Brush with oil and place on prepared tray. Bake meatballs for 10-12 minutes, turning once, until just cooked through. Set aside, covered, to rest. Alternatively, cook on BBQ hot plate for 10-12 minutes, turning regularly, until cooked through. Cover to rest for 2-3 minutes.
2. While meatballs cook, dice broccoli florets and stalk 1cm and place in a small, heat-proof bowl. Cover with boiling water and a plate and leave for 4-5 minutes, until bright green and tender. Drain, rinse under cold water and drain well.
3. While broccoli cooks, crumble first measure of feta into a large bowl with Greek dressing and whisk to combine. Peel courgette into ribbons and thinly slice core. Add to bowl with dressing, along with drained chickpeas and broccoli. Toss to combine and season to taste.
4. Heat oil in a medium fry-pan on high heat. Cook capsicum and a pinch of salt for about 2 minutes, stirring regularly, until starting to soften. Reduce heat to medium-high, add garlic, tomatoes, vinegar and honey and toss through for about 1 minute. Season to taste.
5. TO SERVE divide feta and broccoli salad between plates. Top with Mediterranean meatballs and capsicum and tomato relish. Garnish with mint and crumble over feta.