Greek Beef Meatballs with Roast Potatoes & Fresh Salad

Protein: 500g SA Organics Beef Mince

These little meatballs are packed with oregano, cumin and garlic, and they're easy to roll with the kids. Serve them with crispy roast wedges and a bright salad of cos, avocado and cherry tomatoes. A dollop of tzatziki at the table finishes it off.

Serves: 4 | Cooking Time:

You’ll need

For the meatballs

  • 500g beef mince
  • 1/2 brown onion, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 egg
  • 1/3 cup breadcrumbs
  • Salt and pepper

To serve

  • 500g potatoes, cut into wedges
  • 2 baby cos lettuces
  • 1 avocado
  • 1 punnet cherry tomatoes
  • Remaining baby spinach, optional
  • Olive oil
  • Lemon juice or vinegar

  1. Heat oven to 200°C.
  2. Toss potato wedges with olive oil, salt and pepper and roast for 35–45 minutes, turning once.
  3. Combine beef mince, onion, garlic, oregano, cumin, egg and breadcrumbs.
  4. Roll into small meatballs.
  5. Heat a little olive oil in a frying pan over medium heat and cook the meatballs, turning regularly, for around 10–12 minutes, or until cooked through. Alternatively, bake for around 18–20 minutes.
  6. Chop the cos lettuce and combine with avocado, halved cherry tomatoes and any remaining spinach.
  7. Dress simply with olive oil, lemon juice or vinegar, salt and pepper.
  8. Serve the Greek meatballs with crispy potatoes and fresh salad.

OPTIONAL: Add Greek yoghurt or tzatziki at the table.

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