Greek Meatballs

Name: Greek Meatballs
Yield: 4 servings
Cuisine: Mediterranean, Greek
Ingredients: 200 ml Boiling water; 8 Sun-Dried tomatoes; 400 g Pork meat mince; ¼ tsp coarse salt; 1 Finely Chopped White white onion; 1 Small Finely Chopped garlic clove; ½ tsp Dried rosemary; 1 pinch Freshly pepper; 75 g feta Cheese; 2 tsp Olive oil; 1 kilo Oven Roasted potatoes; 300 g Green salads; ¼ tsp coarse salt; 1 pinch Freshly pepper; 200 ml Natural Low Fat yoghurt; 125 g feta Cheese

Amazingly spicy greek meatballs filled with sun-dried tomatoes and white cheese.

Ingredients

Greek Meatballs

Boiling water	200 ml
Sun-Dried tomatoes	8
Pork meat mince	400 g
Coarse salt	¼ tsp
Finely Chopped White white onion	1
Small Finely Chopped garlic clove	1
Dried rosemary	½ tsp
Freshly pepper	1 pinch
Feta Cheese	75 g
Olive oil	2 tsp

Additions

Oven Roasted potatoes	1 kilo
Green salads	300 g
Coarse salt	¼ tsp
Freshly pepper	1 pinch
Natural Low Fat yoghurt	200 ml
Feta Cheese	125 g

Instructions

Step 1

Pour the boiling water over the sun-dried tomatoes and let them soak for approximately 2 minutes. Drain the tomatoes - save 2 tablespoons of the soaking water. Finely chop the tomatoes.

Step 2

Stir the minced meat with salt for approximately 1 minute.

Step 3

Add the onion, garlic, rosemary and pepper. Stir in the chopped tomatoes together with the 2 tablespoons of soaking water. Crumble the feta cheese and fold into the meat.

Step 4

Let the mixture sit in the refrigerator for approximately 15 minutes.

Step 5

Form 20 elongated meatballs.

Step 6

Let the oil heat in the pan. Cook the meatballs on 3 sides on an even heat, for approximately 7 minutes in total, or until golden and crisp.

Step 7

Put the Greek meatballs and roast potatoes in each bowl. Serve the salad sprinkled with salt and pepper along with yogurt and the remaining crumbled feta.

Enjoy!