Greek open meatball sandwich
Beer brewing is a hobby of ours but to be honest, our beer brewing efforts are a little infrequent. Nevertheless we had my brother and sister-in-law over for a brew day and when thinking about what to serve for lunch, a Greek style open meatball sandwich instantly came to mind. What better to accompany our vigorous beer brewing efforts?
This meatball recipe is moist and tasty and together with a yoghurt sauce, wholemeal roll and salad, not too bad for your waistline! I don’t fry my meatballs, I cook them on a non-stick pan with oil spray.
- 1 onion
- 3 cloves garlic (2 for the meatball and 1 for the sauce)
- 2 small chilies
- 5 tablespoons Greek yoghurt (2 for the meatball and 3 for the sauce)
- 500g mince beef
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- Squeeze lemon
- 1 teaspoon chopped mint
- Wholemeal bread (or your choice of bread or roll)
- Chili sauce (optional).
- Mince the onion in a food processor
- Cut 2 cloves of garlic and chilies finely
- Add the minced onion, garlic, chilies, 2 tablespoons of the Greek yoghurt and salt to the mince beef. Mix until well combined.
- Roll out approximately 18 medium sized meatballs
- Spray pan with olive oil and cook meatballs in batches until well cooked through – approximately 4-5 minutes per side depending on the thickness and heat of the pan
- Meanwhile mix 3 tablespoons yoghurt, 1 clove garlic finely chopped, lemon and mint together until well combined. Place in the fridge until meatballs are ready.
- Once the meatballs are ready chop the lettuce, cucumber and tomato finely
- Cut the bread rolls open (either toasted or fresh) and stack the lettuce, cucumber and tomato, and top with four small meatballs and yoghurt dressing. Add a little chili sauce too if you like some heat (we do!).
Now it is a large sandwich so if you use your hands, have some napkins handy. You can’t eat this elegantly, so don’t try…trust me.
Fun farewell yoghurt fact: “Greek yoghurt is heavily strained to remove the liquid whey and lactose (natural sugar found in milk) leaving behind a thicker texture with a tangier flavour (then natural yoghurt).”
Source: Purely B
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