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