Keftedes (Greek meatballs) with Mediterranean Couscous Salad
Turn beef mince into a Mediterranean feast with this fresh couscous salad topped with Greek Keftedes.
How long will it take?
1 hour
What’s the serving size?
Makes approx. 50 meatballs
What do I need?
- 1 kg beef mince
- 1 onion, finely chopped
- 2 ½ tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp dried oregano
- ½ cup flat leaf parsley, finely chopped
- 2 free range eggs, lightly beaten
- 1 tomato, finely diced
- ¼ cup mint, finely chopped
- ½ tsp bicarbonate of soda
- 2 tbsp olive oil
- 3 cups breadcrumbs
- 3 tbsp water
- ¼ cup white wine or ouzo
- Olive oil for frying
For the Mediterranean Couscous Salad
- 2 cups couscous
- 2 medium cucumbers, sliced
- 2 cups pitted black olives
- 2 spring onions, chopped
- 1 cup fetta cheese
- 4 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp dried oregano
- 2 tbsp flat leaf parsley, chopped, to serve
How do I make it?
- Make salad first by preparing couscous according to directions on the packet. When cooked set aside to cool.
- Combine cucumber, olives, spring onions and feta in a large bowl with couscous. Toss to combine. Drizzle lemon juice, olive oil and dried oregano over salad and toss again. Refrigerate while you prepare the meatballs.
- Add mince, onion, salt, pepper, oregano, parsley, eggs, tomato, mint, bicarbonate of soda, olive oil and breadcrumbs to a large bowl. Use your hands to mix ingredients until all are combined. Add water 1 tablespoons at a time, until the mixture is soft and pliable.
- Pour wine or ouzo into a small bowl and use it to wet your hands. Shape mince into 2 ½ centimetre balls, wetting your hands with wine/ouzo before shaping each ball.
- Add olive oil to a large frying pan so that it is about ½ centimetre in depth. Heat oil over medium-high heat. Cook meatballs in batches, until browned on all sides, about 8 – 10 minutes.
- To serve, place salad on a serving plate and top with Keftedes. Sprinkle with chopped parsley and serve with flatbread, Greek yoghurt lemon wedges.
