With favourite ingredients from the sun-soaked Mediterranean region, this bowl is supercharged with flavour. From the creamy tzatziki to the feta-studded Greek salad, it's a dinner to remember.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
dill & parsley mayonnaise(ContainsEggs)
cos lettuce mix
feta cheese(ContainsMilkMay be presentTree Nuts)
fine breadcrumbs(ContainsGlutenMay be presentTree Nuts, Peanuts, Sesame, Milk, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time!
While the wedges are baking, finely chop the garlic. Roughly chop the tomato and cucumber. Pick the mint leaves and roughly chop. In a small bowl, combine the dill & parsley mayonnaise, yoghurt and 1/2 the mint.
In a large bowl, add the tomato, cucumber, cos lettuce mix and the remaining mint. Crumble in the feta. Just before serving, add the balsamic vinegar and a drizzle of olive oil. Toss to combine and season to taste. TIP: Toss the salad just before serving to keep the leaves crisp.
In a second large bowl, combine the beef mince, garlic, Italian herbs, fine breadcrumbs, egg and the salt. Using damp hands, take a heaped spoonful of the beef mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get about 5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes.
Divide the Mediterranean beef meatballs, wedges and Greek salad between plates. Spoon over the tzatziki.