1 telegraph cucumber, cut in half lengthways, sliced
½ cup green olives
½ cup black olives
2 tomatoes, cut into wedges
1 cup thick Greek-style yoghurt
Instructions
Preheat oven to 200°C. Place bread into bowl. Cover
with milk and stand for 10 minutes. Drain, then
squeeze as much liquid from bread as possible and
place bread into a bowl.
Finely chop half the mint and half the parsley.
Add chopped herbs to bread with mince, onion,
oregano, lemon rind and juice, half the garlic,
salt and white pepper. Stir until combined. Roll 2
tablespoonfuls of mixture into balls and place
onto a plate.
Heat oil in a large non-stick frying pan over a
medium heat. Add 1/3 of meatballs and cook for 5
minutes, shaking pan so meatballs cook evenly.
Transfer to a baking dish. Cook remaining
meatballs and add to baking dish. Transfer to oven
and cook for 10 minutes or until golden.
Meanwhile, combine lettuce, 2/3 of cucumber,
olives, tomato and remaining herbs in a bowl. Toss
and transfer to a serving platter. Place yoghurt
and remaining cucumber and garlic into a food
processor and process until well combined. Season
with salt and white pepper. Place meatballs onto
salad and drizzle with dressing. Serve.
Originally Submitted
9/25/2012
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