Name: Greek lamb meatball salad
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 1
Cuisine: greek
Ingredients: 80ml olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 10.00 gm ground cumin; 2.50 gm paprika; 500g lamb mince; 105g breadcrumbs; 1 egg, lightly beaten; 280g yoghurt; Juice of 1 lemon; 40.00 ml finely chopped mint leaves, plus extra leaves to garnish; 2 baby cos, leaves separated; 2 roasted capsicums, cut into strips; 1 small telegraph cucumber, halved lengthways, sliced; 125.00 ml mixed marinated olives

Greek lamb meatball salad

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Prep Time:
40 minutes

Cook Time:
20 minutes

Total Time:
60 minutes

Elevate your senses with zesty Greek lamb meatballs and creamy yogurt dressing.

Ingredients:

1 onion, finely chopped
4 garlic cloves, finely chopped
10.00 gm ground cumin
2.50 gm paprika
500g lamb mince
105g breadcrumbs
280g yoghurt
Juice of 1 lemon
40.00 ml finely chopped mint leaves, plus extra leaves to garnish
2 baby cos, leaves separated
2 roasted capsicums, cut into strips
1 small telegraph cucumber, halved lengthways, sliced
125.00 ml mixed marinated olives

Instructions:

In a large frypan over medium heat, warm up 1 tablespoon of olive oil. Sauté onion for 2-3 minutes until softened. Add garlic, cumin, and paprika and cook for 30 seconds until fragrant. Transfer mixture to a large bowl to cool. Once cooled, add lamb, breadcrumbs, and egg. Season generously and mix well. Shape mixture into 20 walnut-sized balls using damp hands. Refrigerate for 30 minutes before cooking.
Preheat your oven to 180°C.
In a large frypan over medium heat, warm 1 tablespoon of oil. Cook the meatballs in batches, turning occasionally, until they are golden brown all over, about 3-4 minutes. Transfer the meatballs to a large baking tray and bake in the oven for 6-8 minutes until they are fully cooked.
In a bowl, mix thick yogurt with 2 tablespoons of lemon juice and 1 tablespoon of chopped mint. Season with salt and pepper, and stir until well combined.
Artfully arrange the lettuce, capsicum, cucumber, and olives on a stylish platter or in separate bowls.
Whisk 2 tablespoons olive oil with lemon juice and chopped mint. Season to taste, then drizzle over the salad. Top with meatballs, yoghurt mixture, and garnish with mint leaves.

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