|2 servings||calories per servings 660||protein serving 28 g||carbs per serving 44 g||total fat per serving 43 g|
Inspired by Greek keftedes, these lamb meatballs pair deliciously with this refreshing and crunchy horiatiki salad, dressed with a tangy lemon vinaigrette and a sprinkle of feta cheese. Although the meal feels light, it doesn’t sacrifice any flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||43 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||8 g|
Heat oven to 400° F.
Prepare your mise en place: Peel potatoes, and cut into 1-inch pieces. Halve grape tomatoes. Peel cucumber, halve lengthwise, and cut into 1/4-inch slices. Remove green pepper stem and seeds, and cut flesh into 1/2-inch pieces. Peel, halve and thinly slice red onion. Cut lemon in half.
In a medium bowl, combine lamb, 1/2 tsp. oregano, 1/4 teaspoon kosher salt and 1/2 teaspoon pepper. Mix well. Let mixture rest 15 minutes, at room temperature.
Place potatoes in an oven-safe dish. Drizzle with 2 tablespoons olive oil and the juice from 1 lemon half. Sprinkle with 1/2 teaspoon oregano, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Toss well to combine. Place potatoes in oven, and roast until tender and slightly golden, 30-35 minutes.
While potatoes cook, make the salad: In a separate medium bowl, squeeze juice from remaining lemon half. Add remaining 1/2 teaspoon oregano, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper, and stir until the salt is dissolved. Whisk in remaining 1 tablespoon olive oil. Add tomatoes, cucumber, green pepper, onion, feta cheese and olives. Set aside at room temperature.
Divide lamb mixture into 8 equal pieces, and shape into meatballs. Place a skillet over medium-high heat. When pan is hot, add the meatballs. Cook, turning them often, until meatballs are cooked through, about 8 minutes. (If potatoes are still cooking, keep meatballs warm over low heat.)
Divide the salad between 2 plates. Top each with 4 meatballs and a dollop of yogurt. Serve with potatoes on the side, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...