Greek Style Beef Meatballs- IGA Tasmania

Ingredients

• 500g lean beef mince
• 1 small red onion, finely diced
• 1 1/2 tbsp oregano leaves, finely chopped + extra sprigs, to serve
• Zest of 1 lemon + extra wedges, to serve
• 1 tbsp olive oil
• 400g tomato passata
• 1/2 cup (125ml) salt-reduced beef stock
• 2 zucchini, cut into 1cm dice
• 2 celery stalks, cut into 1cm dice
• 2 carrots, peeled, cut into 1cm dice
• 80g baby spinach leaves
• 60g feta cheese, crumbled
• Steamed couscous or rice, baby leaf salad, to serve
• Place mince, onion, oregano and lemon zest in a large bowl. Season. Using clean, damp hands mix to combine well. Roll a heaped tablespoon of mince mixture into a ball. Repeat to make 20 meatballs.
• Sprinkle meatballs with feta and extra oregano. Serve with couscous or rice, salad and lemon wedges.
• Meatballs will freeze well raw or as a cooked dish with the sauce.
• Great meal to have in the freezer – cook some pasta, reheat meatballs, toss through and dinner is ready.
• Swap feta for ricotta or parmesan; swap oregano for thyme or parsley.