Juicy, zesty, and with a hint of oregano – these succulent Greek style meatballs are the perfect light spring dish! Made with delicious Aussie beef and best served on a bed of cous cous, this easy-to-make meal is the perfect dish to serve to friends and family as many parts of the country are slowly coming out of lock-down and reunions are on the cards!
500g lean beef mince
1 small red onion, finely diced
1 ½ tbsp oregano leaves, finely chopped + extra sprigs, to serve
Zest of 1 lemon + extra wedges, to serve
1 tbsp olive oil
400g tomato passata
½ cup (125ml) salt-reduced beef stock
2 zucchini, cut into 1cm dice
2 celery stalks, cut into 1cm dice
2 carrots, peeled, cut into 1cm dice
80g baby spinach leaves
60g feta cheese, crumbled
Steamed cous cous or rice, baby leaf salad, to serve
- Place mince, onion, oregano and lemon zest in a large bowl. Season. Using clean, damp hands mix to combine well. Roll a heaped tablespoon of mince mixture into a ball. Repeat to make 20 meatballs.
- Heat oil in a large non-stick frypan over medium-high heat. Cook meatballs for 4-5 minutes or until browned. Add tomato passata, stock, zucchini, celery and carrots. Stir well, bring to the boil then reduce heat to a low simmer for 12-15 minutes or until meatballs are cooked through and sauce has thickened. Stir through spinach and season to taste.
- Sprinkle meatballs with feta and extra oregano. Serve with cous cous or rice, salad and lemon wedges.
- Meatballs will freeze well raw or as a cooked dish with the sauce.
- Great meal to have in the freezer – cook some pasta, reheat meatballs, toss through and dinner is ready.
- Swap feta for ricotta or parmesan; swap oregano for thyme or parsley.
For more tips, tricks, recipes and information head to Australian Beef!