Name: Meatballs with minted tzatziki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup burghul; 500 gram beef mince; 1 cup coarsely grated fresh beetroot; 1 red onion, finely grated; 2 teaspoon middle eastern spice mix; 2 tablespoon vegetable or olive oil; 1 tablespoon finely chopped mint, plus extra leaves, to serve; 1/2 cup tzatziki; 4 round lebanese breads; 200 gram bought tabouli

Meatballs with minted tzatziki

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

1/4 cup burghul

500 gram beef mince

1 cup coarsely grated fresh beetroot

1 red onion, finely grated

2 teaspoon middle eastern spice mix

2 tablespoon vegetable or olive oil

1 tablespoon finely chopped mint, plus extra leaves, to serve

1/2 cup tzatziki

4 round lebanese breads

200 gram bought tabouli

Method

1.Combine burghul and 1/2 cup boiling water in a heatproof bowl. Cover and stand 5 minutes. Drain.

2.Place burghul, mince, beetroot, onion and spice mix in a bowl. Using hands, mix well to combine. Shape heaped tablespoons of mixture into balls; flatten slightly.

3.Heat oil in a frying pan over moderate heat. Cook meatballs, in batches, 8 minutes or until browned and cooked.

4.Stir chopped mint into tzatziki. Serve meatballs with bread, tabouli, minted tzatziki and extra mint.

You’ll need 1 large beetroot for this recipe. Wash and peel before grating. Burghul is steamed cracked wheat. It’s in the health food-aisle or health food shops.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%