Take a culinary trip to Greece in under an hour with this easy meal.Brought to you by McCain Foods Canada
Directions for: Greek Style Meatballs with Greek Village Salad
Ingredients
Greek Style Meatballs with Gre1 lb(s) (500 g) lean ground beef
1 cup (250 mL) crumbled feta cheese, divided
3 Tbsp (45 mL) bread crumbs
3 Tbsp (45 mL) chopped fresh parsley
1 tsp (5 mL) dried oregano
2 clove garlic, minced
1 salt and pepper
1 bag (750 g) McCain Superfries Homestyle Red Skin Potato Wedges
1 English cucumber, cut into 1-inch chunks
2 cup (500 mL) cherry tomatoes, halved
cup (75 mL) pitted Kalamata olives
1 red onion, diced
2 Tbsp (30 mL) olive oil
1 Zest and juice of half a lemon
cup (125 mL) Tzatziki sauce
TipsDirections
Greek Style Meatballs with Gre1. Pre-heat oven to 450F (230C).
2. In a large bowl, combine ground beef, 1/2 cup (125 mL) of feta cheese, bread crumbs, parsley, oregano, garlic, and salt and pepper to taste; being careful not to over mix. Form mixture into 1- -inch (4 cm) balls. Place on a parchment-lined rimmed baking sheet.
3. Bake McCain Superfries Homestyle Red Skin Potato Wedges according to the package directions on a separate baking sheet. When wedges have been cooking for 10 minutes, place meatballs on the upper rack; bake for 15 minutes or until meatballs are fully cooked and no longer pink inside.
4. Meanwhile, in a bowl, combine cucumber, tomatoes, remaining feta cheese, olives, onion, oil, and lemon zest and juice. Season with salt and pepper to taste.
5. Serve meatballs with village salad and McCain Superfries Homestyle Red Skin Potato Wedges along with Tzatziki sauce for dipping.
Tips1. Meatballs can be made in a double batch and frozen for an easy weeknight dinner!
2. Make an easy Greek meatball sandwich: stuff half a pita with lettuce, tomato slices, a few meatballs and a dollop of Tzatziki. Great with wedges for a lunch or dinner!
See more: Dinner, Lunch, Fall, Winter, Salad, Quick and Easy, Summer, Beef