Feta Stuffed Meatballs, Sweet Potato + Salad
WITH Sarah McCarthy
Dinner/Lunch • 30 Minutes • Serves: 4 • Cost: $18.00 ($4.50 Per Serve)
The perfect way to make meatballs even more tasty and exciting! Try our Greek-inspired meatballs with roasted sweet potato and salad.
INGREDIENTS
- 500g beef mince
- 2 sweet potatoes, cubed
- 2 cucumbers, cubed
- 1 red onion, sliced
- 2 garlic cloves, minced
- ½ cup mixed olives, chopped
- 2 tbsp oregano leaves
- 125g feta cheese, crumbled
- 2 tsp ground cumin
- 2 lemons, juiced and zested
- 1 tbsp olive oil
METHOD
- Preheat the oven to 200 degrees. Toss the sweet potatoes with the cumin and a drizzle of oil on a baking sheet. Season with salt and pepper. Bake in the oven, stirring halfway through cooking, until golden-brown for ~25 minutes.
- In a medium bowl, combine the beef, garlic, feta and half the oregano. Season with salt and pepper.
- Roll the mixture into round meatballs and place the meatballs on a lined baking tray.
- Bake in the oven, until golden-brown and cooked through ~8-10 min.
- In another medium bowl, whisk together the lemon zest, lemon juice and a drizzle of oil. Season with salt and pepper.
- Toss in the cucumber, red onion, olives and remaining oregano.
- Serve the meatballs with the olive and cucumber salad and roasted sweet potatoes.
