Transport your taste buds to the Mediterranean with our savoury and flavourful Greek meatballs, a tasty twist on a classic dish.
Meatballs are handy when everyone at the table is eating a different amount, because you can serve two or ten without anyone noticing, and post surgery portions is worth a read if you're still working out what fits. From the same basket, the air-fryer chicken katsu and the fish fingers both freeze well for the nights you can't face cooking.
Here's what you'll need
For the meatballs:
- 900g lean ground beef
- 1 onion, grated
- 3 cloves garlic, minced
- 2 tsp. salt
- 1 tsp ground pepper
- 2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 2 tsp. dried oregano
- ½ cup parsley, minced
- 2 eggs
- 1 cup panko breadcrumbs
Tomato salad:
- 4 tomatoes, chopped
- 1 tsp. salt
- ½ red onion, thinly sliced
- 4 tbsp. white wine vinegar
- 2 tsp. coconut sugar
- 2 tbsp. fresh dill, chopped
Tzatziki sauce:
- 1 cucumber, grated
- 1 tsp. salt
- 1 cup Greek yogurt
- 2 tbsp. lemon juice
- 3 tbsp. fresh dill, chopped
Here's how to make it
Preheat the air fryer to 190°C.
In a large bowl, combine all the ingredients for the meatballs and mix together using your hands. Roll the beef mixture into even-sized balls the size of a walnut. Working in batches, cook the meatballs in the air fryer basket in a single layer for 8 to 10 minutes, or until cooked through.
In the meantime, add the tomatoes to a large bowl with the salt and stir through the remaining ingredients. Refrigerate until ready to serve.
For the tzatziki sauce, place the grated cucumber into a medium bowl with the salt. Set aside for 2 minutes, then drain off any excess water. Mix in the remaining ingredients, then cover and refrigerate until ready to serve.
When the meatballs have finished cooking, assemble the plates. Serve the meatballs with a portion of the tomato salad, tzatziki and toasted pita bread if you wish.
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 30 mins | 562 | 19 | 53 | 45 | 5 |