Greek meatballs with feta cheese and Tandem minced veal meat

Products for 4 portions

 

400 g Tandem minced veal meat

20 g breadcrumbs

5-6 sprigs of fresh parsley

½ red onion

1 clove of garlic

Zest from ½ lemon

2 tsp. lemon juice

1 egg

1 tsp. dried oregano

½ tsp. ground coriander

½ tsp. ground cumin

¼ tsp. cinnamon

50 g feta cheese

 

 

For the tzatziki sauce:

 

½ grated cucumber

250 g yoghurt

Juice from ½ lemon

2 sprigs of fresh dill

1 clove of garlic

½ tsp. salt

¼ tsp. pepper

 

For serving:

Greek flatbread

Greek salad

1 head of red onion

 

Preparation

Place the finely chopped onion in a bowl, add the breadcrumbs, the chopped parsley, the lemon zest and juice and the blended garlic.

Add the minced meat, the egg, oregano, cumin, coriander and cinnamon.

Mix and leave for 30 minutes to let the minced meat absorb the flavours.

Add salt, season with pepper and add the grated cheese.

Knead the minced meat once more and shape about 15 equally large, round meatballs.

Arrange them in a baking tray, drizzle with a little olive oil and bake for about 15-18 minutes in an oven preheated to 220 degrees.

For the tzatziki sauce, mix all the products in a bowl, stir well and keep in a refrigerator until serving.

Heat the Greek bread in a dry pan and put tzatziki sauce on each, arrange a few meatballs on top, top with 2 slices of lemon, and sprinkle with diced red onion. Finally, pour a some olive oil on top and serve.