A fresh, satisfying bowl built from simple ingredients. Juicy herbed beef meatballs are paired with crispy potato wedges, a classic Greek-style salad, and creamy tzatziki for a balanced, protein-rich meal that feels both nourishing and comforting. Perfect for weeknights or meal prep.
Serves: 4
Time to cook: 35 minutes
Ingredients:
- 4 potatoes, cut into wedges
- 1 tbsp extra virgin olive oil
- ½ tsp dried oregano
- Sea salt & black pepper, to taste
- 500g (17oz) beef mince
- 1 egg
- ¼ cup (30g) almond meal, or breadcrumbs
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp salt
- Black pepper, to taste
For the Greek-style salad:
- 200g (7oz) cherry tomatoes, halved
- 1 Lebanese (120g) cucumber, chopped
- ¼ red onion, thinly sliced
- ½ cup olives
- 100g (3.5oz) feta cheese, crumbled (optional)
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
To serve:
- ½ cup tzatziki, we used store bought
Method:
Preheat the oven to 220°C/425°F. Line a baking tray with baking paper. Toss the potato wedges with olive oil, oregano, salt, and pepper. Spread out evenly and roast for 25–30 minutes, turning halfway, until golden and tender.
While the potatoes cook, combine the beef mince, egg, almond meal, garlic, oregano, cumin, salt, and pepper in a bowl. Mix until just combined, then roll into small meatballs.
Heat the olive oil in a large pan over a medium heat. Cook the meatballs for 7-8 minutes, turning occasionally, until browned and cooked through.
In a bowl, combine the salad ingredients and toss gently with olive oil and red wine vinegar.
Divide the potato wedges, meatballs and salad between serving bowls. Spoon over the tzatziki and serve.
Any leftovers can be kept in the fridge for up to 3 days. Store the salad separately.
