Yoghurt & Herb Baked Greek Meatballs

Ingredients

▪ 1/2 tbsp olive oil

▪ 300 g lamb mince (can use beef or a mixture of both)

▪ 1/4 cup panko breadcrumbs

▪ 2 tbsp Cyclops Greek Yoghurt

▪ 1/2 handful fresh parsley

▪ 1 clove crushed garlic

▪ 1/2 onion finely chopped

▪ 1/2 egg

▪ 1/2 tsp dried oregano

▪ 1/2 tsp ground cumin

▪ 50 g baby spinach leave

▪ 75 g cherry tomatoes halved

▪ 1/2 red onion finely sliced

▪ 2 tbsp kalmata olives

Yoghurt Sauce

▪ 1/2 cup Cyclops Greek yoghurt

▪ 1 tbsp lemon juice

▪ 1/2 tbsp olive oil

▪ 1 clove garlic

▪ 1 tbsp fresh dill finely chopped

Instructions

▪ Heat the oven to 200°C. Lightly grease a roasting dish with oil.

▪ In a large mixing bowl, combine the mince, breadcrumbs, yoghurt, parsley, garlic, onion, egg, oregano, cumin, salt and pepper. Mix until well combined.

▪ Shape the mixture into meatballs, about 2.5cm in diameter, and place them evenly spaced in the dish.

▪ Bake the meatballs in the oven for about 20-25 minutes, or until they are cooked through and golden brown on the outside.

▪ While the meatballs are baking, make the yoghurt sauce. In a small bowl, whisk together the yoghurt, lemon juice, olive oil, garlic, dill, salt and pepper until smooth and well combined.

▪ Toss the leaves, tomato, red onion and olives together in a salad bowl.

▪ Once the meatballs are cooked, remove them from the oven and serve drizzled with the yoghurt sauce and salad alongside.