Just when you thought meatballs couldn’t get any more exciting, we’ve gone and mixed ours with feta cheese! These Greek-inspired meatballs are paired with a fresh salad and roasted sweet potatoes for the ultimate dinner plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
Roasted Cumin, ground
Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Roast the sweet potatoes: Toss the sweet potatoes with the cumin and a drizzle of oil on a baking sheet. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 22-23 min.
Prep: Meanwhile, wash and dry all produce. Cut the cucumber into 1/2-inch cubes. Mince or grate the garlic. Roughly chop the olives. Roughly chop 1 tbsp oregano leaves (double for 4 people). Zest, then juice the lemon(s).
Make the meatballs: In a medium bowl, combine the beef, garlic, feta and half the oregano. Season with salt and pepper. Roll the mixture into 1-inch round meatballs.
Cook the meatballs: Place the meatballs on a foil-lined baking sheet. Bake in the centre of the oven, until golden-brown and cooked through, 8-10 min. (TIP: Cut a meatball open to make sure it's not pink inside!)
Finish and serve: In another medium bowl, whisk together the lemon zest, 3 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper. Toss in the cucumber, red onion, olives and remaining oregano. Divide the olive and cucumber salad, roasted sweet potatoes and meatballs between plates. Enjoy!