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the olive tree taverna - aromatic meatballs with greek yoghurt topping



Aromatic meatballs with Greek yoghurt topping

Ingredients for 6  portions,

for the meatballs

500g of lean minced beef and 250g of lean minced pork

1 red onion grated

3 garic cloves finely chopped

2 tbsps of each flat leaf parsley and mint

1 tbsp dried Greek oregano

1 tsp of ground cumin

1 cup of breadcrumbs

2 eggs

1 tsp of ground black pepper and 1 of salt

a drzzle of olive oil

Place all ingredients in a big bowl and mix very well, cover with clig film and place the in the fridge for half hour.

For the topping we need, 2 eggs, 300g ot Greek yoghurt ( we use Total ), 2 finely chopped garlic cloves (optional), 1 tsp sweet paprica, salt and black pepper to taste and a tbsp of olive oil.

Place all topping ingredients in a bowl and whisk well until combined and smooth.

Preheat your oven on 2ooc.

In a baking tray drizzle a little oil and shape your mince meat mixture in to medium size burger shape balls,

Bake for 20 – 25 minutes, take the tray out of the oven and spoon evenly the yoghurt mixture on top of your meatballs, bake for another 10 minutes or until you have a nice golden crusty wobbly top.

Be extra careful not to over cook them.

Serve with a mixed green crunchy salad and chips.


Kali orexi ( Greek for bon apetit ) !!!

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