Greek keftedes (meatballs) with tzatziki

Name: Greek keftedes (meatballs) with tzatziki | Asda Good Living
Total time: 1 h
Yield: 10
Cuisine: Greek
Ingredients: 120g bread, around 2–3 slices; 1 x 500g pack lamb mince; 1 garlic clove, crushed; 1 red onion, grated; 1 lemon, zest only (use the juice in the tzatziki below); 3tbsp dried oregano; 1tbsp Greek yoghurt; 2tbsp vegetable oil; 2tbsp tomato purée; ½ cucumber, grated; 1 garlic clove, crushed; 250g Greek yoghurt; 2tbsp lemon juice; handful mint leaves, chopped, to garnish (optional)

Mix and match with green olives, houmous, toasted pitta, Greek salad, ready-made dolmades and roasted cherry tomatoes for a banquet fit for two or 22.

By Asda Good Living,24th January 2023

Cook: 1 Hour

Serves: 10

Price: £0.80 per serving

Nutritional Information

Each 119g serving contains

Energy
978kj
196kcal

10%

Fat
12.1g

Med
17%

Saturates
5.2g

Med
26%

Sugars
3.1g

Low
3%

Salt
0.26g

Low
4%

of your reference intake.
Typical energy values per 100g:
822kj/196kcal

Ingredients

120g bread, around 2–3 slices

1 x 500g pack lamb mince

1 garlic clove, crushed

1 red onion, grated

1 lemon, zest only (use the juice in the tzatziki below)

3tbsp dried oregano

1tbsp Greek yoghurt

2tbsp vegetable oil

2tbsp tomato purée

½ cucumber, grated

1 garlic clove, crushed

250g Greek yoghurt

2tbsp lemon juice

handful mint leaves, chopped, to garnish (optional)

Method

Soak the bread in some water, then squeeze out the excess water and place in a large bowl. Add the lamb mince, garlic, onion, lemon zest, 1tbsp dried oregano and yoghurt to the bowl and mix with your hands. Season with a large pinch of salt and plenty of freshly ground black pepper.

Form the mixture into mini meatballs by rolling walnut-sized pieces with your hands. Place them on a tray, cover and allow to chill in the fridge for at least 30 mins before cooking to firm up.

In the meantime, make the tzatziki. Grate the cucumber and squeeze out the excess water. Place this in a bowl with a sprinkle of salt. Add the garlic, yoghurt and lemon juice along with some salt and black pepper. Mix well and set aside. Add mint if you wish.

When you’re ready to cook the meatballs, heat a large frying pan over a medium-high heat with 1tbsp oil. You’ll need to fry the meatballs in batches. Fry half in the pan and keep gently turning and shaking the pan until golden on all sides and cooked through – about 10–12 mins. Remove the meatballs, set aside, and repeat with the remaining oil and meatballs.

When all the meatballs are cooked, return them all to the pan to warm through along with the tomato purée and toss through until coated. Sprinkle with the rest of the dried oregano, then remove to a plate and add some extra black pepper. Serve alongside the dips and anything else you’re using in your Greek feast.