Kebab Meatballs with Tzatziki & Greek salad

Ingredients

Meatballs

• 3 Eggs
• 1 tbs thickened cream
• 2 tbs butter
• 3 slices of Beef bacon
• 1 tbs Tallow (see blog on how to turn beef fat into tallow) or avocado oil
• ½ avocado
• Salt & pepper
• Mircro herbs or chives

Tzatziki

• 1c Yopro natural yoghurt
• 70 g cucumber, grated
• 2 garlic cloves, minced
• 3 tbs Olive oil
• 1 tbs mint, finely chopped
• 1 tbs dill, finely chopped
• 1 tbs lemon juice
• Salt and pepper

Greek salad

• 1 rocket & spinach salad bag (120 g)
• ½ cucumber, sliced
• 2 tbs olive oil
• 2 tbs red wine vinegar
• 200g cherry tomatoes, cut in half
• 120g black pitted olives
• ¼ red onion, sliced
• 120g feta
• 4 tsp capers

Directions

1. To make the meatballs, put the lamb mince in a large bowl and add all the spices and herbs. Season with salt and pepper, then mix well. Use a loaded spoon to create consistent meatballs. Cover the bowl and place it in the fridge. When ready to cook, heat up 2 tbs of olive oil and cook the meatballs for approximately 10/15 minutes or until cooked. You might need 2 frying pans or alternatively cook in 2 batches.
2. Prepare the tzatziki by combining all ingredients. Finish with some cracked pepper, a swirl of olive oil, and a few sprigs of fresh dill.
3. Prepare the salad by arranging the ingredients on a plate or bowl. Whisk together olive oil, red wine vinegar, and salt and pepper to make the dressing. Drizzle the dressing over the salad just before serving.
4. Add the meatballs to the salad and complete with a generous serving of tzatziki sauce.

Nutrition