1 tsp dried oregano
1 lemon, zested and juiced
100g (3 1/2oz) Greek-style 0% fat natural yogurt
50g (1 3/4oz) Greek-style salad cheese, crumbled
1/2 small red onion, thinly sliced
2 tsp olive oil
1 round lettuce, split into leaves
1. Mix the mince with the oregano and lemon zest. Shape into 20 meatballs and put on a plate. Chill in the fridge for 10 mins.
2. In a food processor, blitz 1 tbsp. of the lemon juice with the yogurt and cheese until smooth; set aside. Soak the red onion slices in the remaining lemon juice.
3. Heat the oil in a large frying pan set over a medium heat and add the meatballs. Cook for 10-12 mins, turning regularly, until golden and cooked through.
4. Place the lettuce leaves in a large serving bowl. Scatter over the meatballs and drained onion slices then drizzle over the dressing. Finish with the chives and serve the (optional) pitta breads alongside, if you like.
Freezing and defrosting guidelines:
Freeze uncooked meatballs only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
All the best Jan