Greek salad with meatballs
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 20 G., saturated fats G., proteins 23 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 370, total fat 20 G., saturated fats G., proteins 23 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
A meat salad recipe with meatballs, lettuce, and bell peppers, dressed with yogurt. Instead of breadcrumbs, you can use pita chips for the meatballs; they'll also add a saltier, crispier flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g lean ground beef
- 1.5 cups thin pita chips
- 5 tablespoons red wine vinegar
- 2 tbsp. l. olive oil
- 1 medium onion, halved
- 1/2 cup fresh mint leaves
- 2 cloves of garlic
- 1/4 tsp ground cinnamon
- Salt and ground black pepper
- 1 cup grape tomatoes, halved
- 1/4 cup low-fat natural yogurt
- 2 chopped romaine lettuce hearts
- 1 yellow bell pepper, thinly sliced
We recommend
Recipes with similar ingredients: ground beef, romaine lettuce, sweet pepper, wine vinegar, onions, garlic, grape tomatoes, yogurt, pita chips, cinnamon, mint
Cooking the dish according to the recipe:
- Preheat the oven to high. Line a rimmed baking sheet with aluminum foil.
Pulse 1/2 cup pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with a tablespoon each of red wine vinegar and olive oil. - Coarsely chop one of the onion halves and place it in a food processor. Add 1/4 cup mint and garlic and pulse. Add this mixture to the bowl with the crushed pita chips and mix well with your hands. Add the ground beef, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix well with your hands.
Wet your hands and form the meatballs into 24 small meatballs, using a tablespoon of the mixture for each. Place the meatballs on the prepared baking sheet, spacing them 2.5 cm apart. On the other side of the baking sheet, arrange the tomatoes, cut side up, in a single layer. - Grill the meatballs until almost cooked through and golden brown, and the tomatoes until the skins are blistered, 4-5 minutes. Let cool slightly.
For the dressing, combine the yogurt, the remaining 4 tablespoons red wine vinegar, and the remaining tablespoon olive oil. Thinly slice the remaining onion half into half rings and place in a large bowl with the lettuce leaves, bell pepper, and the remaining 1/4 cup mint leaves. Toss with the dressing, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Top with the meatballs, tomatoes, and the remaining 1 cup pita chips and serve.
Categories:
Similar recipes
