Minty Greek Lamb Keftedes
with Olive Slaw over Tzatziki & Orzo
Cooking time
15 minutes
Servings
2/4
Calories
670 /serving
With fresh mint, cucumbers and olive in the picture, this recipe is definitely entering classic Greek territory. To make sure the delicate and deliciously browned lamb meatballs are truly at home, there’s even creamy, garlicky tzatziki and a soft bed of orzo.
We will send you:
- 250g Grass-fed ground lamb (raised without antibiotics, no added hormones)
- 2 Cucumbers
- 150g Shredded cabbage
- 14g Mint
- 15ml Red wine vinegar
- 140g Orzo
- 30g Olive miscela
- 60g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
31 g
Saturated Fat
10 g
Sodium
630 mg
Total Carb
68 g
Sugars
10 g
Protein
35 g
Fibre
5 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Prepare the keftedes
- Meanwhile, pick the mint leaves off the stems; finely chop the leaves.
- In a large bowl, combine the lamb, ½ the mint, the spices and S&P.
- Form into 8 oval patties (double for 4 portions).
Cook the keftedes
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the keftedes* and cook, partially covered, turning occasionally, 6 to 8 min., until browned and cooked through.
Make the slaw
- Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- In a medium bowl, combine the cabbage, cucumbers, vinegar, olive miscela, remaining mint, a drizzle of oil and S&P.
Plate your dish
- Divide the tzatziki between your plates and spread out in a circular motion.
- Top with the orzo, keftedes and slaw. Bon appétit!
*Health Canada recommends cooking ground lamb to a minimum internal temperature of 71°C.
