Another one of very easy and simple dinner ideas. If you’re a feta cheese fan this recipe is for you! It’s one of those things I always have in my fridge. Normally I’d add it to a salad, if it won’t disappear earlier in my mouth during the preparations (which happens most of the time). I did add it to a casserole with salmon and leek once, but even though it was very tasty, I somehow never did it again. And I don’t think I baked with feta since then.

So one evening, when we couldn’t really decide what to cook, and then it looks more like a push around with recipes, where we exchange our ideas and suggestions, we settled for this. I had this idea from one of my cookbooks. However, except for the idea, nothing of the original recipe is left here, starting with the choice of meat and the seasoning. But to be honest-it was so good, we didn’t really care!

Preparation time: 10min                           Cooking time: ca 15min

Serves 4:

1 roll,a day old

600g minced meat

1 tbsp dried oregano and some fresh sprigs to garnish

200g feta cheese

150g yoghurt

2 spring onions

salt and pepper to taste

1 egg optional

Salad:

mix of salads

few walnuts

5 tbsp olive oil

1 tbsp honey

2 tbsp white wine vinegar

1-2 small beetroots, vacuum packed (optional)

Place the roll in a bowl filled with water and let it soak for few minutes. When it becomes soggy, press the water out.

Knead the minced meat with the dried oregano, salt and pepper and the egg. Add the sqeezed out roll and mix together. Divide the meat into 4 and form the meatballs (you can flatten them a little). Fry them in a pan with a little bit of oil, 3-4 minutes from each side. Move them to the heat resistant dish.

Cut the spring onions in small rings. Crumble the feta cheese and add to the yoghurt, along with the spring onions. Season with salt and pepper and mix well. Using a tablespoon put the cheese-yoghurt mix on top of the meatballs, and place the dish in the oven, preheated to a 180ºC. Bake for ca 10min.

In the meantime, wash the salads and place them on a plate. In a bowl, mix the olive oil, honey and vinegar. Cut the beetroots in quarters, place on the salad and drizzle with the dressing. When the meatballs are ready, place them on the salad and garnish with some nuts.

Merken