Beef, Feta & Bulgur Keftedes
over Tzatziki with Greek Salad
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
The only thing better than a bite of these flavour-packed keftedes is a bite that’s been dipped into tzatziki. It’s spread out over each plate, then topped with air-fried meatballs, fluffy bulgur and a refreshing Greek salad of tomatoes, cukes and feta.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Cucumbers
- 1 Shallot (or onion)
- 140g Cherry tomatoes
- 30ml Red wine vinegar
- 80g Bulgur
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Air fryer
Total Fat
32 g
Saturated Fat
13 g
Sodium
680 mg
Total Carb
45 g
Sugars
8 g
Protein
41 g
Fibre
10 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve and peel the shallot; mince ½ and thinly slice the remaining ½.
- In a large bowl, combine the sliced shallot, vinegar and S&P.
- Medium-dice the cucumbers.
- Halve the tomatoes.
- Crumble the cheese.
Prepare & fry the keftedes
- In a second large bowl, combine the beef, minced shallot, spices, ½ the cheese, ¼ cup of the bulgur, 1 egg (double the bulgur and egg for 4 portions) and S&P.
- Form into 8 meatballs* (double for 4 portions) and drizzle with oil.
- Place in the air fryer and fry, turning occasionally, 10 to 12 min., until browned and cooked through.
Make the salad
- Meanwhile, to the bowl of shallot and vinegar, add the tomatoes, cucumbers, remaining cheese and a drizzle of oil; toss well.
Plate your dish
- Divide the tzatziki between your plates and spread out in a circular motion.
- Top with the remaining bulgur, the keftedes and salad. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
