30

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Stove

Ingredients


Meatballs:
500 g beef mince
2 cloves garlic, crushed
1 medium sized carrot, finely grated
45 ml fresh flat leaf parsley, chopped
45 ml fresh basil, chopped
5 ml dried oregano
Salt & freshly ground black pepper to taste
1 large egg
180 ml LANCEWOOD® Cheddar, finely grated
15ml oil for frying

Tzatziki:
10 cm piece cucumber, coarsely grated
185 ml LANCEWOOD® Double Cream Plain Yoghurt
1 cloves garlic, crushed
15 ml fresh dill, chopped
7 ml fresh mint, chopped
Salt & freshly ground black pepper to taste

Method


Meatballs:
Using a mixing bowl, add the mince, garlic, carrot, parsley, basil, oregano, seasoning, egg and cheese and mix until well combined.

Shape into 30 small meatballs.

Heat oil in a frying pan over a medium heat and fry the meatballs until browned and crisp shifting occasionally. Set aside.

Tzatziki:
Place the cucumber in a sieve and squeeze to drain out the excess liquid.

Place in a mixing bowl and add the yoghurt, garlic, dill and mint and mix through. Season to taste.

Garnish with parsley and serve the meatballs with the tzatziki. Enjoy as a tasty snack!

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Cheddar

Cheddar

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