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Tuesday, 16 July 2019

Lemon and Oregano Greek Meatball Salad : Low Carb



Brimming with fresh flavours, these lemon and oregano Greek meatballs are served a-top a leafy green salad. Made in just 25 minutes, this recipe makes a great midweek meal. 

Ingredients:
Serves Four
400g turkey breast mince
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

10g chives, snipped
Optional:
4 wholemeal pitta breads, toasted, to serve
Method:
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.

Each Serving:
Carbohydrate 3.4g Protein 26.2g Fat 6g Fibre 0.7g
From an original idea here




Chives ... The smallest and most delicate member of the onion family, chives are a popular herb used in European cookery. They have long, thin green blades that are hollow inside. They have a mild, grassy flavour similar to baby spring onions or young leeks. There is also an Asian variety of chive called Chinese chives, garlic chives or Kuchai. 
Buyer's guide:
Chives are in season in spring and summer. Fresh chives are widely available from supermarkets and garden centres. Do not substitute fresh chives for dried, as the finished dish will taste musty. 
Storage:
Keep fresh chives refrigerated for up to three days. 
Preparation:
Snip chives with scissors instead of chopping them, and do not subject them to much cooking as they are delicate. Instead, use chives in garnishes, salads, egg mayonnaise sandwiches, vegetable stocks, soups, creamy sauces, potato dishes and omelettes, adding the herb to the dish just before serving. Purple-blue chive flowers are also eaten and used as a garnish.

A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

24 comments:

Tom said...

...a colorful summer meal.

mxtodis123 said...

Great summer meal. Healthy.

William Kendall said...

I would enjoy that.

Elephant's Child said...

Lemon and oregano go so well together don't they? No wonder both of them feature heavily in Greek meals.

JFM/Jan said...

Colorful and looking and sounding very tasty 💮

Miss Val's Creations said...

This is a unique salad!

Susan Kane said...

This would be a great meal!

My name is Erika. said...

This looks yummy. Lots of veggies and a bit of protein. Perfect for warm summer days.

NanaDiana said...

Not only does this sound healthy and good it is PRETTY, too. Thanks!

peppylady (Dora) said...

Looks very filling.
Coffee is on

Little Wandering Wren said...

I'm writing this at breakfast but you have made me want to head straight to lunch! I love recipes that can be frozen too!

Margaret D said...

Looks lovely salad with turkey.

Iris Flavia said...

That sounds fresh indeed!
I don´t think I can get turkey breast mince here, though, but there are alternatives :-)
Reckon Greek-style salad cheese is feta?

Valerie-Jael said...

Sounds great. Our ice shop has a low-carb ice made with lemon and basic, delicious. Valerie

baili said...

meat in salad is idea that i did not try until now

my mother would use hands instead scissor to cut this delicious veg

Jo said...

Yum, that looks delicious, a perfect meal for summer.

mamasmercantile said...

Looks delicious.

J C said...

I am definitely going to try this dish.

Teresa said...

Se ve muy buena. Un beso.

Sandra Cox said...

A nice summer salad.

Sally said...

Looks and sounds so good. I've only recently become a fan of chives! As always, thank you for the recipe! :)

Sue said...

Ooh this looks lovely! x

R's Rue said...

Yes to this dish.

carol l mckenna said...

Perfect summer recipe ~ yum!

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)