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Greek style meatballs with green dressing

Serves 4
Prep time: 30 mins + chilling time
Cooking time: 15 mins

Super easy to prepare, meatballs are an eternal favourite with people of all ages. Now you can bring a summer update to this comforting classic with bright Greek flavours and a creamy Green Goddess Dressing. 

Ingredients

Method

  • 500g lamb or beef mince
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried cumin
  • Zest of 1 lemon
  • ¼ cup chopped parsley
  • Cooked orzo or pearl couscous
  • Feta, chopped tomatoes, sliced radish and rocket, to serve
  • 2 tablespoons Pams Olive Oil, to serve
  • Lemon wedges, to serve

Green Goddess Dressing:

  • 1 large avocado
  • 1 garlic clove
  • ½ cup parsley
  • ½ cup basil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
View the method
  1. To prepare the meatballs, place the mince in a bowl with the onion, garlic, oregano, cumin, lemon zest and parsley. Season generously with salt and pepper. Using wet hands, form into walnut-sized balls. Place on a baking tray lined with baking paper and refrigerate for 20 minutes.
  2. Meanwhile, prepare the Green Goddess Dressing. Place the avocado flesh, garlic, parsley, basil, lemon juice and apple cider vinegar into the bowl of a food processor. Process until smooth, adding a little water if the dressing is too thick. Season to taste with salt and pepper.
  3. Cook the meatballs on the oiled, preheated flat plate of a barbecue for 10-15 minutes, or until cooked through and brown on all sides. Alternatively, toss the meatballs in oil, place on a tray and roast in a preheated oven at 220°C (200°C fan forced) for 10-15 minutes.
  4. Spread the Green Goddess Dressing over the base of a serving platter or 4 serving plates. Spoon over the orzo or Israeli couscous. Add the meatballs, feta, tomatoes, radish and rocket. Drizzle with olive oil and garnish with lemon wedges.
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