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| Estimated Times |
Preparation time: 25
Cooking time: 15
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Ingredients
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servings
| 150 | g | Minced beef 6-10% |
| 150 | g | Minced pork 6% |
| 1 | pcs. | Egg(s) ~50 g |
| 1 | tsp | Oregano ~0.3 g |
| 1 | tsp | Dried basil ~3 g |
| 1 | tbsp | Parsley ~3.8 g |
| 2 | clove(s) | Garlic ~6 g |
| 0.5 | tsp | Sea salt ~2.8 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 0.25 | pcs. | Cucumber ~75 g |
| 100 | g | Yoghurt, Greek-style 10% |
| 125 | g | Mozzarella 30 % |
| 2 | pcs. | Tomato ~250 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 0.5 | tbsp | Red balsamico ~7.5 g |
| 0.25 | bunch | Fresh basil ~5 g |
| 0.5 | tbsp | Soy sauce ~7.5 g |
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Directions
Mix together the mince and egg. Add oregano, basil and chopped parsley. Crush half of the garlic and season with salt. Leave the mince mixture to cool.
Grate the cucumber and put into a bowl together with the rest of the garlic and Greek yoghurt. Add salt to taste.
Slice the mozzarella and tomato. Arrange on a dish or plate. Make a dressing out of half of the olive oil, balsamic vinegar, salt and pepper. Pour over. Garnish with fresh basil leaves.
Form the mince mixture into oblong meatballs and push onto a skewer. Brush with the rest of the olive oil and soy sauce. Brush the grill rack with oil. Grill the skewers over direct heat for 10-15 minutes. Remember to turn the skewers regularly to stop them sticking.
(If you don't want to grill the skewers, the meatballs can be fried, with or without the stick.)
Serve the Greek meatballs with the tomato/mozzarella salad and tzatziki.
Nutritional data
620 Kcal Per Serving
F: 38 g, P: 58 g, C: 13 g, DF: 2 g
1,239 Kcal (130 Kcal/100 g)
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