Greek Meatballs with Ranch Tzatziki

One of those simple bowls you just need to love. Juicy greek meatballs with roasted carrots, couscous feta salad and ranch tzatziki sauce.

Ingredients

Ingredients
Servings:
Greek Meatballs
g
Minced Beef
Red Onion
Garlic Clove
tbsp
Fresh Parsley
tbsp
Fresh Mint
tsp
Dried Oregano
tsp
Sweet Smoked Paprika Powder
Salt & Pepper to taste
Olive Oil
Roasted Carrots
Carrots
tsp
Kosher Salt
tsp
Cayenne Pepper
tsp
Garlic Powder
tbsp
Olive Oil
Couscous Salad
g
Pearl Couscous
g
Lamb's Lettuce
g
Feta Cheese
g
Cherry Tomatoes
tsp
Lemon Zest
tbsp
White Aceto Balsamico
tbsp
Olive Oil
tbsp
Lemon Juice
Salt & Pepper to taste
Ranch Tzatziki
g
Greek Yoghurt
tbsp
Buttermilk
tbsp
Dried Chives
tsp
Garlic Powder
tsp
Onion Powder
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and line a baking sheet with parchment.
  2. Peel the garlic and onion and chop into small cubes. Wash the parsley and mint, shake dry, pluck the leaves from the stems and chop.
  3. In a bowl, mix the minced meat with the onion, garlic, parsley, mint, oregano, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet.
  4. Peel, halve and quarter the carrots lengthwise. In a medium bowl, coat the carrots with olive oil, garlic, salt and pepper. Spread them on the other half of the baking sheet.
  5. Transfer to the oven and bake for 15 minutes, until the meatballs are crisp and cooked through and the carrots tender.
  6. In the meantime, cook the couscous in boiling salted water according to the package instructions. Once done, set aside to cool down.
  7. Wash, dry and halve the cherry tomatoes. Coarsely crumble the feta cheese. Wash the lamb’s lettuce and shake dry. In a large bowl, mix the couscous with the feta, tomatoes, lemon zest, lemon juice, lamb’s lettuce, balsamic, olive oil and season with salt and pepper.
  8. To make the ranch, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
  9. To serve, add the pearl couscous salad and top with juicy meatballs and carrots. Drizzle with lots of ranch sauce.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and line a baking sheet with parchment.
  2. Peel the garlic and onion and chop into small cubes. Wash the parsley and mint, shake dry, pluck the leaves from the stems and chop.
  3. In a bowl, mix the minced meat with the onion, garlic, parsley, mint, oregano, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet.
  4. Peel, halve and quarter the carrots lengthwise. In a medium bowl, coat the carrots with olive oil, garlic, salt and pepper. Spread them on the other half of the baking sheet.
  5. Transfer to the oven and bake for 15 minutes, until the meatballs are crisp and cooked through and the carrots tender.
  6. In the meantime, cook the couscous in boiling salted water according to the package instructions. Once done, set aside to cool down.
  7. Wash, dry and halve the cherry tomatoes. Coarsely crumble the feta cheese. Wash the lamb’s lettuce and shake dry. In a large bowl, mix the couscous with the feta, tomatoes, lemon zest, lemon juice, lamb’s lettuce, balsamic, olive oil and season with salt and pepper.
  8. To make the ranch, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
  9. To serve, add the pearl couscous salad and top with juicy meatballs and carrots. Drizzle with lots of ranch sauce.

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