Greek Style Veal Meatballs With Tzatziki

(serves 3)
Ingredients :

500g minced Norbury Farm Rosé Veal
half a red onion, grated
half a garlic clove, grated
half a lemon, zested
half a small bunch of mint, chopped gently
half a tsp ground cinnamon
1-2 tbsp rapeseed or olive oil.

For the Tzatziki :

150ml plain greek yoghurt
3cm chunk of cucumber, skinned, deseeded and diced
half a sharp apple like a Braeburn, cored, sliced and cut into matchsticks
half a small bunch of mint, chopped gently
sea salt & freshly ground black pepper.

Method :

1.  Put the mince, grated onion, garlic, lemon zest, mint and cinnamon into a bowl.  If using different meats, use different bowls for each and divide the other ingredients equally between them.

2.  Season very well, then use your hands to mix the ingredients until distributed evenly.

3.  Using wet hands, roll individual meatballs about the size of a walnut and set aside.

4.  To make the Tzatziki, combine all the ingredients with some seasoning to taste and mix well.  Refrigerate until serving.

5.   Place the oil into a frying pan and heat until a meatball, when placed into the pan, lightly sizzles upon contact – but don’t overheat or the meatballs will burn on the outside before the inside can have cooked sufficiently.

6.  Fry until the meatballs are well coloured and cooked through.  Place onto a plate covered with kitchen paper and keep warm until serving.

Printable version

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